Meat
Frango com Quiabo (Chicken with Okra)
Chicken stewed with okra, a Minas Gerais classic.
Gluten-free
Ingredients
- 800 g chicken, in pieces
- 300 g okra, sliced
- 1 onion, chopped
- 4 garlic cloves
- 2 tomatoes, chopped
- 2 tablespoons tomato paste
- 1 bunch cilantro and scallion, chopped
- Juice of 1 lime
- 3 tablespoons oil
- Salt, pepper and cumin to taste
Step-by-step
Using a different robot? Switch it here:
- Sauté the okra with the lime in a pan for 5 minutes to reduce the slime; set aside.
- Put the onion and garlic in the mixing bowl, 5 sec/speed 5.
- Add the oil and sauté 5 min/120°C/speed 1.
- Add the chicken and sear 6 min/120°C/reverse/spoon speed.
- Add the tomato, tomato paste, cumin and 400 ml water.
- Set 30 min/100°C/reverse/spoon speed with the steaming basket over the lid.
- Add the okra and cook 8 min/100°C/reverse/spoon speed.
- Adjust the salt and sprinkle with cilantro and scallion. Serve with rice and angu (cornmeal mush).
Tips
- Sautéing okra with lime prevents its slimy texture.
- Angu (corn polenta) is the traditional accompaniment.
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