Brazilian
👍 Beginner Friendly
40 mineasy
BrazilianDinner
Recipe Story
origins & traditionsFrango com Quiabo is a beloved Brazilian comfort dish that showcases the perfect marriage of Portuguese and African culinary influences. This hearty one-pot meal features succulent chicken pieces braised with fresh okra in a savory tomato sauce enriched with garlic, onions, and bell peppers. The okra releases its natural thickening properties, creating a luscious, slightly viscous sauce that clings beautifully to each piece of chicken. Traditionally served over white rice with a side of farofa, this dish represents the soul of Brazilian home cooking. The gentle cooking process allows the flavors to meld together while keeping the chicken moist and the okra tender yet intact. Perfect for family gatherings or any day when you crave authentic Brazilian flavors, this recipe brings the warmth of a Brazilian kitchen to your table.
Instructions
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Season the chicken thighs with salt and black pepper. Heat olive oil in a large Dutch oven over medium-high heat. Brown the chicken pieces on all sides, about 8-10 minutes total. Remove chicken and set aside.
In the same pot, add diced onions and bell peppers. Sauté for 5 minutes until softened. Add minced garlic and cook for another minute until fragrant.
Stir in tomato paste and cook for 2 minutes. Add diced tomatoes, bay leaves, and paprika. Mix well to combine.
Return the browned chicken to the pot. Add enough water or chicken broth to nearly cover the chicken. Bring to a boil, then reduce heat to low.
Cover and simmer for 25 minutes. Add the sliced okra to the pot, stirring gently to incorporate. Continue cooking uncovered for another 15 minutes until okra is tender and sauce has thickened.
Taste and adjust seasoning with additional salt and pepper if needed. Remove bay leaves. Garnish with fresh parsley before serving over white rice.
Frango com Quiabo
4.8 (28)
A rustic Brazilian chicken stew featuring tender chicken pieces simmered with okra in a rich tomato-based sauce, seasoned with garlic, onions, and aromatic herbs that reflect traditional home cooking.
medium
1h 10m
6 servings
Ingredients
0 of 13 checked
Main Ingredients
- 1200 grams chicken-thigh, cut into pieces
- 3 cups green-beans, trimmed and sliced
Aromatics
- 2 pieces onions, diced
- 6 cloves garlic, minced
Vegetables
- 2 pieces bell-peppers, diced
Sauce Base
- 4 pieces tomatoes, diced
- 3 tablespoons tomato-paste
Cooking
- 3 tablespoons olive-oil
Seasonings
- 2 pieces bay-leaves
- 2 teaspoons paprika
- 2 teaspoons salt
- 1 teaspoons black-pepper, freshly ground
Garnish
- 3 tablespoons parsley, chopped
Chef Tips
expert advice•For best results, choose fresh okra that is bright green and firm.
•If okra releases too much slime, you can soak it in vinegar water for 15 minutes before cooking.
•Some cooks prefer to sauté the okra separately before adding it to the stew to reduce sliminess.
•You can substitute chicken thighs with drumsticks or a whole chicken cut into pieces.
•For extra depth of flavor, add a splash of cachaça or white wine when sautéing the vegetables.
•This dish tastes even better the next day as the flavors continue to develop.
•For a spicier version, add fresh chili peppers or malagueta pepper sauce.
•Traditionally served with white rice, farofa (toasted cassava flour), and a simple vinaigrette salad of tomatoes and onions.
