Experience a taste of Minas Gerais, Brazil, with this authentic and heartwarming dish of Chicken with Okra and Polenta, or "Frango com Quiabo e Angu." This recipe brings together aromatic spices and fresh ingredients to create a comforting meal showcasing traditional Brazilian flavors.
Ingredients
🍗 1 kg Whole chicken, cut into pieces, including giblets, cleaned with lemon
🌿 500g Okra, cleaned and cut diagonally
🌽 250g Flocão Fortemilho brand flaked cornmeal
🧅 1 large Red onion, diced
🍅 2 medium Tomatoes, diced
🌶️ 1/2 Green bell pepper, diced
🌿 A generous bunch of Cilantro, chopped
🧄 1 tablespoon Homemade seasoning garlic-onion-cilantro blend
🍬 1 teaspoon Sugar
🫒 Olive oil approximately 1-2 tablespoons per step
🌶️ 1 teaspoon Smoked paprika
🧂 1 teaspoon Chimichurri
🌿 1 large Bay leaf
🧂 2 teaspoons Salt
🌶️ 1 teaspoon Black pepper
🌿 1 teaspoon Cumin
Instructions
1- Preparing the Chicken Stew:
- Heat a large aluminum pot on a Fischer gas stove.
- Add 1 teaspoon of sugar and let it melt and caramelize until golden.
2- Sauté Aromatics:
- Add olive oil and diced onion to the caramelized sugar.
- Sauté until translucent.
3- Add Seasoning:
- Stir in 1 tablespoon of homemade seasoning.
- Sauté briefly.
4- Sear Chicken:
- Place the cleaned chicken pieces in the pot skin-side down.
- Ensure even distribution.
5- Season Chicken:
- Add smoked paprika, chimichurri, bay leaf, salt, black pepper, and cumin.
- Mix well.
6- Combine Ingredients:
- Stir well and coat chicken with seasonings.
- Ensure chicken is fully covered.
7- Add Veggies & Herbs:
- Mix in green bell pepper, tomatoes, and chopped cilantro.
- Stir to combine.
8- Simmer:
- Cover and let chicken cook in its juices.
- Stir occasionally.
9- Preparing the Okra:
- Diagonally slice okra after trimming.
- Sauté in a frying pan with oil and homemade seasoning.
- Add a pinch of salt.
10- Cook Okra:
- Stir until slime disappears.
- Add vinegar or lemon juice if needed.
11- Preparing the Polenta:
- In a small pot, sauté homemade seasoning with oil.
12- Boil Water:
- Add 1 liter of water, a pinch of salt, and bring to a near boil.
13- Add Cornmeal Gradually:
- Stir continuously to prevent lumps.
14- Cook Polenta:
- Stir until thick and smooth.
- Cook for around 20 minutes.
15- Final Assembly and Serving:
- Combine cooked okra with the chicken stew.
- Simmer briefly, then plate and serve with polenta.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6
Equipment:
- Large aluminum pot
- Fischer 2-burner gas stove
- Cutting board
- Chef's knife
- Pink silicone spatula
- Teal plastic colander
- Plastic container
- Blue silicone spoon/ladle
- Red exterior small pot
- Black frying pan with red handle
Cooking Tips
- Okra Freshness: Bend the tip; if it snaps, it's fresh.
- Remove Okra Sliminess: Sauté separately or add acid like vinegar while cooking.
- Polenta Check: It’s done when it thickens and detaches from pot bottom.
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