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Frango com Quiabo, or Chicken with Okra, is a cherished Brazilian dish, particularly popular in the state of Minas Gerais. This comforting meal combines tender chicken with sautéed okra in a flavourful, slow cooked broth. Known for its simplicity and rich, homey taste, Frango com Quiabo is a staple of Brazilian family gatherings and a favourite at many tables.
The dish speaks to the heart of Brazilian cooking, where simple ingredients are transformed into something deeply satisfying.
What Is Frango com Quiabo?
Frango com Quiabo is a traditional Brazilian stew featuring chicken and okra, typically cooked together in a savoury sauce. The dish is a perfect example of how Brazilian cuisine embraces the natural flavours of its ingredients, allowing the freshness of the okra and the richness of the chicken to take centre stage.
The okra, often sautéed to reduce its natural sliminess, blends harmoniously with the chicken, creating a smooth and hearty dish.
In many homes, the dish is slow cooked until the chicken becomes tender and infused with the garlic, onions, and herbs that form the foundation of its flavour. It’s commonly served with rice and perhaps a side of polenta or a hearty bean stew, making for a comforting and wholesome meal.
Frango com Quiabo isn’t just about flavour, it’s a dish that carries the warmth and nostalgia of home cooked meals, often passed down through generations.
Ingredients and Taste
At the heart of Frango com Quiabo are its simple, earthy ingredients. Chicken is typically cut into pieces and browned with olive oil or lard, then simmered with onions, garlic, and tomatoes. Fresh okra is added toward the middle of the cooking process.
The okra, a vegetable known for its slightly slimy texture, softens as it cooks, releasing a subtle, almost nutty flavour that melds beautifully with the chicken.
Herbs like parsley and cilantro add a fresh note, while black pepper and sometimes cumin or bay leaves lend warmth to the dish. The flavour profile is bold yet comforting, the chicken absorbs the rich, garlicky base, while the okra contributes a smooth, velvety texture.
Unlike more complex stews, Frango com Quiabo lets each ingredient shine, creating a dish that’s savoury, fragrant, and satisfying without being heavy.
A Taste of History
Frango com Quiabo is a dish deeply rooted in the culinary traditions of Minas Gerais, a region in Brazil known for its hearty, rustic foods.
The dish is thought to have origins in the African influence on Brazilian cuisine, where okra, a staple ingredient in many African countries, was introduced to the local diet by enslaved Africans brought to Brazil.
Over time, the dish evolved into what it is today, a beloved part of everyday Brazilian cooking.
In Minas Gerais, where family gatherings and shared meals are central to the culture, Frango com Quiabo holds a special place. The dish is often enjoyed during weekend family meals, prepared with care and meant to be shared.
It reflects the essence of Brazilian cuisine, simple, unpretentious, and always rooted in the idea of bringing people together over good food.
Frango com Quiabo (Chicken with Okra) Recipe
Serves: 4 people
Ingredients:
- 1.5 kg chicken pieces (thighs or drumsticks, bone-in)
- 300 g okra, cut into halves
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 large tomato, chopped
- 1 green bell pepper, chopped
- 1 bay leaf
- 1/4 cup chopped cilantro
- 1/4 cup chopped parsley
- 1 tbsp vinegar (white or apple cider)
- 2 tbsp olive oil
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1/4 tsp ground black pepper
- Salt to taste
- 1 cup chicken broth or water
- 1 lime, juiced (for cleaning the okra)
Directions
To begin, clean the okra by placing it in a large bowl and squeezing the juice of one lime over the top. Mix well and let it sit for about 10 minutes to reduce the sliminess. Afterward, rinse thoroughly and pat dry. Set aside.
In a large bowl, combine the chicken pieces with 1 tablespoon of vinegar, minced garlic, cumin, paprika, salt, and black pepper. Mix well, ensuring the chicken is evenly coated with the seasoning. Let it marinate for at least 30 minutes or overnight in the refrigerator for deeper flavour.
In a large pan or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened and translucent. Stir occasionally to avoid burning.
Add the marinated chicken pieces to the pan, arranging them in a single layer. Brown the chicken on all sides for about 5-7 minutes, turning occasionally to ensure an even golden crust. Browning enhances flavour, so take your time here.
Add the chopped tomato, green bell pepper, and bay leaf to the pan. Stir gently to incorporate, then cook for 4-5 minutes until the vegetables begin to soften and release their juices. This forms the base of the flavourful sauce.
Pour in the chicken broth or water, ensuring the liquid reaches halfway up the chicken pieces. Cover the pan and reduce the heat to low. Simmer for 25-30 minutes, stirring occasionally, until the chicken is fully cooked and tender.
In a separate skillet, heat a little more olive oil over medium-high heat. Add the okra and sauté for about 5-7 minutes until it is slightly browned and tender. Stir occasionally to avoid sticking. The lime rinse from earlier helps reduce sliminess during this step.
Add the sautéed okra to the chicken mixture in the pan. Stir in the chopped cilantro and parsley, and cook for another 5-10 minutes to allow the flavors to meld together. Taste and adjust the seasoning with salt if necessary.
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