Frango com Quiabo
A flavorful and comforting Cape Verdean dish featuring tender chicken pieces stewed with okra in a rich, savory sauce. This one-pot meal highlights the use of fresh ingredients and aromatic spices, offering a taste of traditional island cooking.
🧂 Ingredients
- 1.5 lbs Chicken pieces(bone-in, skin-on thighs and drumsticks recommended)
- 3 tbsp Vegetable oil
- 1 medium Onion(diced)
- 4 cloves Garlic(minced)
- 2 medium Tomatoes(diced)
- 1 lb Okra(fresh, trimmed and cut into 1-inch pieces)
- 2 cups Chicken broth
- 2 tbsp Tomato paste
- 1 tsp Paprika
- 0.5 tsp Cumin
- 0.25 tsp Cinnamon
- 1 pinch Cayenne pepper(optional, for heat)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(or to taste)
- 0.25 cup Fresh cilantro or parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Pat the chicken pieces dry with paper towels and season generously with salt and pepper.
💡 Tip: Drying the chicken helps it brown better. - 2
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides until golden. Remove the chicken from the pot and set aside.
💡 Tip: Work in batches if necessary to avoid overcrowding the pot. - 3
Add the diced onion to the pot and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- 4
Stir in the diced tomatoes and cook for about 5 minutes, allowing them to soften.
- 5
Add the tomato paste, paprika, cumin, cinnamon, and cayenne pepper (if using). Stir well and cook for 1 minute to toast the spices.
- 6
Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Bring the mixture to a simmer.
- 7
Return the browned chicken pieces to the pot. Reduce the heat to low, cover, and simmer for 30 minutes, or until the chicken is almost cooked through.
- 8
Add the cut okra to the pot. Stir gently, cover, and continue to simmer for another 15-20 minutes, or until the okra is tender and the chicken is fully cooked.
💡 Tip: Okra can become slimy if overcooked; cook just until tender. - 9
Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh cilantro or parsley before serving.
💡 Tip: Serve hot with rice, polenta, or crusty bread.
💡 Pro Tips
- ✓To minimize okra's sliminess, you can blanch it separately or add a splash of vinegar to the stew.
- ✓Ensure the chicken is cooked through by checking the internal temperature (165°F or 74°C).
- ✓This dish can be made ahead of time and reheated; the flavors meld beautifully.
🔄 Variations
- Use chicken breast, but reduce cooking time to prevent drying out.
- Add other vegetables like carrots or bell peppers along with the onions.
- For a richer sauce, stir in a tablespoon of butter at the end.