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Loading...Frango com Quiabo is a beloved comfort food from Brazil, especially popular in the states of Minas Gerais and Goiás. This rustic chicken and okra stew combines tender, golden-browned chicken with lightly charred okra simmered in a savory tomato base, finished with a splash of vinegar to balance the natural slime of the vegetable. Serve it over steaming white rice for an authentic Brazilian family meal.
Prep Time15 mins
Cook Time45 mins
Total Time60 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 530 kcalCalories
- 25 gFat
- 6 gSaturated Fat
- 18 gCarbs
- 6 gFiber
- 6 gSugar
- 42 gProtein
- 620 mgSodium
- 950 mgPotassium
- 110 mgCalcium
- 4 mgIron
- 30 mgVitamin C
- 850 mcgVitamin A
Ingredients
For the Chicken Stew
- 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
- 4 chicken drumsticks
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 2 ripe tomatoes, chopped
- 1 tsp annatto powder (colorifico)
- 2 cups low-sodium chicken broth
- 2 tbsp vegetable oil, plus salt and black pepper to taste
For the Okra
- 1 lb fresh okra, trimmed and cut into 1-inch pieces
- 1 tbsp vegetable oil
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 tbsp white vinegar
- 1/2 tsp salt
To Serve
- 2 cups hot cooked white rice
- 1/4 cup fresh parsley or green onions, chopped
- Lime wedges
- 1/2 cup farofa (toasted cassava flour), optional
Directions
- Season the chicken generously with salt and pepper. Heat 2 tbsp oil in a large heavy pot over medium-high heat and brown the chicken in batches, about 5 minutes per side until deep golden. Transfer to a plate and set aside.
- Reduce the heat to medium and add the chopped onion to the same pot. Cook for 4 minutes until softened, scraping up the browned bits, then stir in the garlic and cook 1 minute until fragrant.
- Add the chopped tomatoes and annatto powder. Stir and cook for 5 to 6 minutes until the tomatoes break down into a thick, brick-red sauce. Nestle the chicken back into the pot, pour in the broth, and add a bay leaf.
- Cover and simmer gently for 25 to 30 minutes, turning the chicken once, until the meat is cooked through and tender and the sauce has thickened slightly.
- Meanwhile, prepare the okra: pat the trimmed okra completely dry with paper towels. Heat 1 tbsp oil in a large skillet over medium-high heat. Add the okra and let it sear undisturbed for 3 minutes, then stir and cook another 5 to 7 minutes until lightly charred and the slime cooks off.
- Add the small chopped onion and garlic to the okra, season with salt, and cook for 3 minutes. Splash with the vinegar, stir for 30 seconds, then transfer the entire okra mixture into the chicken pot.
- Simmer everything together for 5 to 8 minutes to meld the flavors. Taste and adjust salt and pepper.
- Remove the bay leaf, sprinkle with fresh parsley, and serve in shallow bowls over white rice with lime wedges and farofa on the side.
Cook’s Notes
- Always dry okra thoroughly before cooking; moisture is what makes okra slimy and prevents proper browning in the skillet.
- Do not overcrowd the pot when browning the chicken. Work in batches so each piece gets a deep golden crust, which adds huge flavor to the final stew.
- Annatto powder (colorifico or urucum) gives the dish its signature deep orange-red hue and a mild earthy flavor. If unavailable, substitute with a pinch of sweet paprika mixed with a little turmeric.
- This stew tastes even better the next day. Refrigerate overnight and gently reheat, adding a splash of broth if the sauce has thickened too much.
- For a heartier Minas Gerais-style version, add 1/4 cup chopped smoked bacon or a sliced linguiça sausage when you sauté the onions.
