Recipe: Chicken With Okra
Confort food that brings out childhood memories... Another Brazilian tradidional dish made easier.
- 3 chicken thighs
- 1 lime (juiced)
- 1/2 cup balsamic vinegar
- 1 big onion
- 3 cloves of garlic
- 1 tsp tumeric
- 1 tbsp vegetable oil
- 2 tomatoes
- 1 l boiling water
- 300 g okra
- 1 tbsp olive oil
- 1 little chilli pepper (no seeds)
- 2 bay leaves
- A bunch of parsley and chive
- Salt and pepper to taste
Marinate The Chicken
Season the chicken with salt, pepper and one minced clove of garlic. Ad in the balsamic vinegar and the juice of one lime and let it rest for a while.
Mise En Place
Dice the onion and the tomatos, chop the chilli pepper, the parsley and chive, and mash the other 2 cloves of garlic. Clean and cut the okra in 1 cm pieces.
Starting With Colour!
In a pan, heat the vegetable oil and ad in the onions, garlic and tumeric. Fry until golden.
Get On With The Chicken
Place the chicken thighs with their skin down for maximum delicious fried skin!
Make sure you have a perfect golden and crispy skin and turn the chicken to seal the other side.
Now With The Stew
When the chicken were golden both sides, ad in the tomatoes, chilli pepper, parsley and chive, and the bay leaves. Cover with the water and season with salt and pepper. Mix everything and cover with the lid. The water should reduce at least to 3/4 or 1/2 of it while it cooks.
For The Okra
In a frying pan, over gentle heat, heat the olive oil and ad in the okra. Shake the pan occasionally to avoid burnings and keep on doing this until the okra gets dry. At first it'll leak a lot of slime, that's how okra works, don't be scared. Keep on shaking the frying pan and all the goo thing desappears.
Get It All Togheter
When you get the okra done, ad it all in the stew and mix toghether. Taste the salt and wait about 5 minutes for the okra to absorb the flavours in the stew.
Serve with white rice... and be happy!
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