Frango com Quiabo Mineiro/ How To Cook Chicken with Okra

Frango com Quiabo Mineiro/ How To Cook Chicken with Okra


Frango com Quiabo Mineiro/Chicken with Okra

‘Frango com Quiabo Mineiro’ or Chicken with Okra, Mineiro style, is from Minas Gerais State, but similar versions are served around Brazil. It is a very popular dish in Rio de Janeiro, for example

Makes 4-5 portions


3 large chicken breasts

1 kg of okra

1 onion chopped

2 spring onions chopped

6 cloves of garlic chopped

Juice of 1 lime or lemon

½ teaspoon of paprika

100 ml of chicken stock

1 tablespoon of fresh thyme coriander

4 tablespoons of olive oil

Salt and pepper to taste

Firstly, cut each chicken breast into 3 large pieces. In a large bowl add the chunks of chicken and add the garlic, paprika, half the juice of the lime, olive oil, half of the herbs and season to taste. Cover and leave in the fridge for at least an hour. Clean the okra and top and tail each piece. Slice them in about ½ inch sizes. Dry the okra with kitchen towl. Fry the okra on a low heat for between 7-10 minutes. Chef’s tip: “This process is essential as the frying process takes the slime out of the okra and the vegetable should be nicely browned and cooked al dente.” Take off the heat and put to one side.

Using a large pan fry the onion for 3 minutes then add the chicken along with the garlic marinade and fry until browned. Add the okra, chopped spring onions, chicken stock, the rest of the lime juice and herbs, and salt and pepper (to taste). Reduce the heat and simmer for about 15 – 20 minutes stirring occasionally. The casserole should have a reasonably thick sauce when done.

Share this: