Chicken with okra


Brazilian Chicken RecipeThis recipe is traditional in the southeastern part of Brazil. Specifically in the state of Minas Gerais. In that region the use of cilantro is common in many chicken recipes, but if you don't like the strong taste of this herb you can replace it with parsley or leek.






    • 1 pound of okra

    • 1 pound of boneless chicken thighs, cut in half

    • ½ pound of boneless chicken breast, cut into medium size pieces

    • 3 large garlic cloves, crushed

    • 1 large onion, finely chopped

    • 1 tbs paprika

    • 1 tbs white vinegar

    • black pepper to taste

    • 2 tsp salt

    • ½ cup chopped cilantro

    • 1 cup fresh – or canned champignon (known as common mushroom, button mushroom, white mushroom, table mushroom)

    • ½ cup green bell pepper

    • 3 cups chicken broth

    • 1tbs corn starch

    • 1 cup of vegetable or olive oil

      How to make it

      In a bowl season the chicken with the garlic, salt, one pinch of black pepper, paprika and vinegar.

      Cover the bowl with plastic and let it stand in the refrigerator for about 30 minutes.

      How to prepare the okra:

      Wash the okra in cold water and dry it with paper towel, make sure it is well dry than slice it into small pieces (half inch).

      In a medium saucepan bring the oil to heat

      Add the chopped okra and cook until no longer any slime, stir occasionally, this process takes about 20 minutes.

      When the slime is all dried out, turn off the heat and with a slotted spoon remove okra from the saucepan and place it on a serving bowl.

      How to prepare the chicken:

      In a pan, heat two spoons of oil and brown the onions.

      Add the chicken and let it fry in one side first and then turn to fry the other side as well.
      When golden brown, add three cups of chicken broth.
      Correct the salt if necessary and cook on medium heat with the pot half-covered for about 20 minutes, or until the chicken is very tender.

      Add the green bell pepper and the okra and leave it at low heat until it is full-bodied, about five minutes.
      If the broth is to liquid, dissolve the corn starch in
      ¼ cup of cold water and add it to the saucepan, increase heat and let it boil for a minute, carefully stirring.
      Finally, add the chopped

      Other information:

      1. Serve with rice and beans and a salad of your preference

      2. This dish also goes really well with grits

      3. It serves about 6


    1. Carly says:

      I made this dish last night and OMG it’s so freaking GOOD =D

    2. Amory says:

      I want to make this tonight, but what is the ingredient ‘champion’? When do you add that and the bell pepper?

      • Maria says:

        Hello Amory! I apologize for the delay on my response – I was overseas dealing with personal matters.
        To answer your question, CHAMPION is known as the common mushroom, button mushroom, white mushroom, table mushroom or champignon mushroom. You can buy them canned at any local grocery store.
        The Bell pepper you can add at the same time you are going to add the fried Okra. I will correct it on my recipe. Thanks for your feedback! Have a great day. Love, Maria

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