Experience the heartwarming flavors of the Brazilian countryside with this traditional "Frango com Quiabo" recipe. This rustic chicken and okra stew, enriched with savory spices and tender chicken pieces, pairs beautifully with a creamy cornmeal polenta. Perfect for a family meal, this dish embodies the comfort and authenticity of Brazilian home cooking.
Ingredients
🍗 2 kg chicken, cut into pieces, country chicken recommended
🌿 200g okra, trimmed and cut
🧄 Approximately 6 cloves garlic, mashed
🧅 1/2 medium onion, chopped
🌶️ A pinch calabrese pepper flakes
🧂 1 level tablespoon salt, plus more for taste
🍋 Juice of 1/2 large country lemon
🥄 Several spoonfuls pork lard
🌿 4 bay leaves
💧 Hot water, as needed
🌽 7 tablespoons cornmeal
💧 1.3 liters water for polenta
Instructions
1- Marinate the Chicken:
- In a large copper pan, combine chicken, lemon juice, 1 tablespoon salt, mashed garlic and onion, calabrese pepper flakes, and black pepper.
- Mix well to coat the chicken evenly.
2- Sear the Chicken:
- On a wood-fired stove, heat a large aluminum pot with pork lard.
- Sear the chicken pieces until they are golden brown on all sides.
3- Simmer the Chicken:
- Pour enough hot water into the pot to submerge the chicken partially.
- Add bay leaves and cover the pot.
- Simmer, adding hot water as needed, until the chicken is nearly tender.
4- Prepare the Okra:
- Meanwhile, wash and trim the okra, cutting each pod into 2-3 pieces.
5- Start the Polenta:
- In a NEO cast iron pot, heat pork lard and add a small amount of mashed garlic.
- Mix 1.3 liters of water with cornmeal and salt in a measuring cup.
- Pour into the pot and stir continuously until thick and boiled.
- Cook covered for 10 minutes, stirring occasionally. Adjust consistency if needed.
6- Finish the Chicken and Okra:
- Add the cut okra and chopped onion to the chicken.
- Stir gently and add more hot water if necessary.
- Cook until the okra is tender and the sauce thickens.
7- Serve:
- With the chicken and polenta ready, serve them alongside freshly cooked rice and beans for a wholesome meal.
Prep Time: 25 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 10 minutes
Servings: 6-8
Equipment:
- Wood-fired stove
- Copper pan
- Large aluminum pot
- NEO cast iron pot
- Measuring cup, glass
- Wooden cutting board
- Knife, AJI-SAL
- Utensils including metal spoons, red silicone ladle, and wooden spoon
Cooking Tips
- Ensure the chicken is well-browned to enhance flavor.
- Adjust the polenta's thickness according to preference by adding water or a cornmeal slurry.
- If preferred, fry the okra separately to reduce sliminess.
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