Brazilian Chicken and Okra

South America

Frango Com Quiabo


1 Whole Chicken or 4 Chicken Legs
250g Okra, Chopped in 1cm Rings
1 Onion
2-5 Cloves of Garlic
1 Tbsp Paprika


Butcher a whole chicken into its separate parts and cube the breast meat.
Season with salt and lime juice and marnate for 30 minutes.

Sear the dark meat in a dutch oven until both sides are brown. Add the breast meat and allow it to cook on each side as well.
Add minced garlic to taste and a diced onion. Once fragrant, cover the chicken with water and bring to a simmer.
Add 1 tablespoon of paprika, salt & pepper to taste, and a diced tomato.

In a skillet, fry 250g of chopped okra. Once it's browned and slimy add it to the dutch oven and cook for 15min.
Serve with White rice.

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