Frango com Quiabo

Brazilian · serves 6 · about 60 minutes

Minas-style braised chicken with okra in a garlicky tomato sauce — a deeply homey Sunday plate served with rice and angu.

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Ingredients

• 3 lbs chicken pieces
• 1 lb okra, sliced
• 3 tomatoes
• 1 onion
• 5 cloves garlic
• 2 tbsp Iberia Extra Virgin Olive Oil Blend 51 oz
• 1 tsp Iberia Adobo Without Pepper 16 oz
• 1/2 cup parsley

Method

1. Season the chicken with Iberia Adobo and brown in Iberia Olive Oil; remove.
2. Sear the okra separately until the sliminess cooks off; set aside.
3. Soften onion and garlic, add tomatoes, and cook into a sauce.
4. Return the chicken with a little water and braise covered 30 minutes.
5. Add the okra and cook 10 more minutes.
6. Finish with parsley and serve with rice.

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