Frango com Quiabo

Directions

1. 1

   Season and brown the chicken deeply

   Pat the chicken pieces dry and season generously with salt and pepper - dry, well-seasoned skin browns far better than damp skin. Heat oil in a heavy pot and brown the chicken on all sides for 8-10 minutes, working in batches if needed so the pan stays hot. Remove and set aside.

2. 2

   Build the flavor base

   Add the onion and garlic to the same pot, scraping up any browned bits left by the chicken - that fond is pure flavor. Cook for 5 minutes until the onion turns soft and translucent.

3. 3

   Cook down the tomatoes

   Stir in the diced tomatoes and cook for 5 minutes, pressing them gently with your spoon, until they start to break down into a light sauce.

4. 4

   Tame the okra's sliminess with a separate saute

   In a second pan, saute the sliced okra in a little oil over fairly high heat for 5-6 minutes, stirring often, until it picks up some light browning. This pre-cooking step evaporates a lot of okra's natural mucilage before it ever meets the stew, which is the key trick to avoiding a slimy final dish.

5. 5

   Braise the chicken until nearly done

   Return the browned chicken to the pot with the tomato base, pour in the chicken broth, cover, and simmer for 25 minutes, until the chicken is close to fully cooked and the sauce has deepened in color.

6. 6

   Combine and finish

   Stir in the pre-cooked okra and continue simmering uncovered for 10 more minutes, until the chicken is completely cooked through and the stew has thickened to a rich, hearty consistency.

7. 7

   Brighten and serve

   Off the heat, stir in the fresh lime juice and cilantro - the acidity wakes up all the savory flavors built over the previous steps. Serve hot, ladled generously over steamed rice.