Frango com Quiabo e Angu (Chicken with Okra and Polenta)

Experience a taste of Minas Gerais, Brazil, with this authentic and heartwarming dish of Chicken with Okra and Polenta, or "Frango com Quiabo e Angu." This recipe brings together aromatic spices and fresh ingredients to create a comforting meal showcasing traditional Brazilian flavors.

Ingredients

🍗 1 kg Whole chicken, cut into pieces, including giblets, cleaned with lemon
🌿 500g Okra, cleaned and cut diagonally
🌽 250g Flocão Fortemilho brand flaked cornmeal
🧅 1 large Red onion, diced
🍅 2 medium Tomatoes, diced
🌶️ 1/2 Green bell pepper, diced
🌿 A generous bunch of Cilantro, chopped
🧄 1 tablespoon Homemade seasoning garlic-onion-cilantro blend
🍬 1 teaspoon Sugar
🫒 Olive oil approximately 1-2 tablespoons per step
🌶️ 1 teaspoon Smoked paprika
🧂 1 teaspoon Chimichurri
🌿 1 large Bay leaf
🧂 2 teaspoons Salt
🌶️ 1 teaspoon Black pepper
🌿 1 teaspoon Cumin

Instructions

1- Preparing the Chicken Stew:

• Heat a large aluminum pot on a Fischer gas stove.
• Add 1 teaspoon of sugar and let it melt and caramelize until golden.

2- Sauté Aromatics:

• Add olive oil and diced onion to the caramelized sugar.
• Sauté until translucent.

3- Add Seasoning:

• Stir in 1 tablespoon of homemade seasoning.
• Sauté briefly.

4- Sear Chicken:

• Place the cleaned chicken pieces in the pot skin-side down.
• Ensure even distribution.

5- Season Chicken:

• Add smoked paprika, chimichurri, bay leaf, salt, black pepper, and cumin.
• Mix well.

6- Combine Ingredients:

• Stir well and coat chicken with seasonings.
• Ensure chicken is fully covered.

7- Add Veggies & Herbs:

• Mix in green bell pepper, tomatoes, and chopped cilantro.
• Stir to combine.

8- Simmer:

• Cover and let chicken cook in its juices.
• Stir occasionally.

9- Preparing the Okra:

• Diagonally slice okra after trimming.
• Sauté in a frying pan with oil and homemade seasoning.
• Add a pinch of salt.

10- Cook Okra:
- Stir until slime disappears.
- Add vinegar or lemon juice if needed.

11- Preparing the Polenta:
- In a small pot, sauté homemade seasoning with oil.

12- Boil Water:
- Add 1 liter of water, a pinch of salt, and bring to a near boil.

13- Add Cornmeal Gradually:
- Stir continuously to prevent lumps.

14- Cook Polenta:
- Stir until thick and smooth.
- Cook for around 20 minutes.

15- Final Assembly and Serving:
- Combine cooked okra with the chicken stew.
- Simmer briefly, then plate and serve with polenta.

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6
Equipment:

• Large aluminum pot
• Fischer 2-burner gas stove
• Cutting board
• Chef's knife
• Pink silicone spatula
• Teal plastic colander
• Plastic container
• Blue silicone spoon/ladle
• Red exterior small pot
• Black frying pan with red handle

Cooking Tips

• Okra Freshness: Bend the tip; if it snaps, it's fresh.
• Remove Okra Sliminess: Sauté separately or add acid like vinegar while cooking.
• Polenta Check: It’s done when it thickens and detaches from pot bottom.

#brazilianfood #comfortfood #polenta #chickenandokra #traditionalrecipes

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Frango com Quiabo e Angu (Chicken with Okra and Polenta)