Frango com Quiabo

A clássica receita com todos aqueles detalhes que fazem a diferença. As coxas e sobrecoxas são braseadas, cozinham com pouco líquido, para que a carne fique úmida e a pele dourada.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a large bowl season the thighs and overthighs with cumin, colored it, 2 tablespoons (tea) of salt, black pepper to taste and 1 lemon broth. Spread the spices well with your hands to cover the entire surface of the chicken and let it marinate for 15 minutes at room temperature - in addition to absorbing the flavors, the chicken loses the ice before going to the pot. In the meantime, prepare the other ingredients.

Step 2

Peel and chop the onion and garlic thin. Wash, dry and cut the bell pepper and tomato in half, towards the length. Discard the seeds and cut the bell pepper into 1-cm cubes and the tomato into 0.5 cm cubes.

Step 3

Bring a wide casserole (or a large pot) to the medium heat to heat. Water with 1 tablespoon (soup) of olive oil and place the thighs and overcoats of chicken, with the skin down, one next to the other without piling up - this prevents the pieces from cooking in the steam itself. I last for 4 minutes on each side and transfer the chicken to a platter. Attention: do not discard the liquid from the chicken marinade, it will be used in the broth.

Step 4

Keep the pot on medium heat (do not need to water with olive oil because the chicken releases its own fat). Add the onion, tomatoes and season with a pinch of salt. Sauté for about 2 minutes, pressing with the spatula to form a pastry. Gather the bell pepper and sauté for another 2 minutes until it withers. Add the garlic and stir for 1 minute to perfume.

Step 5

Water the pot gradually with water, scraping the bottom with the spatula to dissolve the fires - they give flavor to the preparation. Add the liquid from the marinade, season with a 1/2 spoonful (tea) of salt, and let it cook until it boils.

Step 6

As soon as it boils, the thighs and overthighs return to the pan, with the skin up - in this type of preparation called brassed, the cooking liquid should not completely cover the chicken, the pieces will cook, stay moist, but the skin will remain golden. Cook for 25 minutes with the lid open over medium heat until the chicken is soft. In the meantime, prepare the kibbe.

Step 7

Wash and dry the okra thoroughly with a clean plate cloth. Discard the cab and cut each one into 3 pieces, diagonally. Transfer to a bowl and water with 1 lemon broth - in addition to flavor, lemon broth prevents okra from releasing too much sap.

Step 8

After 25 minutes, open the pan and add the okra between the chicken pieces. Cook for another 5 minutes without the lid until the chiabos are slightly soft and the broth full-bodied. Serve next, a delight with creamy cornmeal porridge with lemon and crispy roasted okra is delicious.