Frango com Quiabo (Chicken and Okra Stew)
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Ingredients
- 700 g chicken thigh fillets, diced
- 300 g okra, sliced
- 1 onion, finely chopped
- 3 garlic cloves
- 3 ripe tomatoes
- 2 tbsp olive oil
- 2 tbsp fresh coriander, chopped
- 1 lime, juiced
- 300 g long grain white rice
Nutrition (per serving)
- Calories
- 600 kcal
- Protein
- 42.8 g
- Carbohydrate
- 68 g
- of which sugars
- 5.7 g
- Fat
- 15.8 g
- of which saturates
- 3.4 g
- Fibre
- 5.5 g
- Salt
- 0.41 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat half the olive oil in a wide pan and brown the chicken thigh fillets for 5-6 minutes. Lift out onto a plate.
- 2
Cook the long grain white rice according to the pack instructions.
- 3
Add the remaining oil to the pan with the onion and garlic and cook for 5 minutes until soft. Stir in the tomatoes and cook for 4 minutes until they break down.
- 4
Return the chicken to the pan, pour in 150ml water, cover and simmer for 12 minutes, until the chicken is cooked through with no pink remaining.
- 5
Stir in the okra and cook, uncovered, for a further 6-8 minutes, until it is tender but not slimy.
- 6
Stir in the lime juice and fresh coriander and serve with the rice.
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