Frango com Quiabo

Name: Frango com Quiabo
Cuisine: Brazilian
Ingredients: 2 3- to 3½-pound chickens, cut into 8 pieces each, backs and wing tips removed (reserve for another use); 4 garlic cloves, chopped; Salt and freshly ground pepper to taste; Salt and freshly ground pepper to taste; 4 tablespoons (½ stick) unsalted butter; 4 medium onions, chopped; ¼ cup vegetable oil; ¼ cup extra-virgin olive oil; 2 cups homemade or canned low-sodium chicken stock; 2 cups homemade or canned low-sodium chicken stock; 1½ pounds okra, trimmed and cut into ½-inch rounds (about 4 cups); ½ teaspoon preserved malagueta pepper oil or hot pepper sauce; ½ teaspoon preserved malagueta pepper oil or hot pepper sauce; Polenta with fresh Corn, for serving

Chicken with Okra

Preparation info

Serves
6

Difficulty
Easy

Appears in

Brazil

By Christopher Idone

Published 1995

About

Ingredients

2 3- to 3½-pound chickens, cut into 8 pieces each, backs and wing tips removed (reserve for another use)
4 garlic cloves, chopped

Americas
Brazil
Minas Gerais
Main course
Gluten-free

Method

Wash and dry the chicken pieces. Pull the skin away from the flesh, but do not detach it. In a large bowl, toss the chicken with the garlic, salt, and pepper and refrigerate for 1 hour.

In a large skillet, heat the butter over medium heat and sauté the onions until they are light gold, about 5 minutes. Set the cooked onions aside.

In the same skillet, heat the vegetable and oliv