Chicken with OkraLaura Rendell-Dunn - Product & Marketing
Our Real Latin America Expert
Laura Rendell-Dunn - Product & Marketing
With her Brazilian mother and Anglo-Peruvian husband, trilingual Laura has an insight into Latin America of rare depth and passion, making her the ideal spokesperson for all the region has to offer.
A simple supper based on the classic Brazilian comfort food, frango com quiabo.
- Prep: 10 minutes
- Cook: 50 minutes
- Total time: 1 hour
- Recipe serves: 4
- 4 chicken thighs
- 400g okra, chopped lengthways into half-inch rounds and salted generously
- 2 tomatoes, skinned and diced
- 1 large onion, diced
- 4 cloves garlic, crushed
- 1 red chilli pepper, seeded and finely chopped
- Juice of 1 lime
- 1-2 cups chicken broth
- Olive or vegetable oil
- Salt and pepper to taste
- Polenta or boiled rice to serve
- Mix together the lime juice, 2 or 3 spoonfuls of oil, garlic, salt and pepper. Leave the chicken to marinade in this mixture for half an hour in the fridge.
- Heat a spoonful of oil in a frying pan and add the okra. Fry gently until it stops secreting water, then remove onto a plate covered in paper towels and set aside.
- Heat a spoonful of oil in a frying pan over a low heat and add the chicken. Cook until golden brown on one side, then turn over and add the onion. Allow onion to soften and the other side of the chicken to brown, then add the chilli and tomato and cook for a further two minutes.
- Add the chicken broth to the pan and bring to the boil, then lower the heat and cover. Leave to cook until the chicken is cooked through (when the flesh can be easily pulled from the bone) and most of the liquid has evaporated. At this point add the reserved okra and cook just long enough to heat it through.
- Serve hot over polenta or rice.