Chicken With Okra Frango Com Quiabo Recipes

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CHICKEN WITH OKRA (FRANGO COM QUIABO)



CHICKEN WITH OKRA (FRANGO COM QUIABO) image

Categories     Chicken     Vegetable

Yield 4 people

Number Of Ingredients 12

1 chicken (1.5-2Kg, cut into 8 pieces, skin removed)
salt and pepper
olive oil
1 large onion, peeled and chopped
3 cloves garlic, peeled and chopped
half a green pepper, trimmed and sliced
2tsp ground cumin
1 bay leaf
1 tbs tomato purée
250 ml chicken stock
500g okra, washed, trimmed (large ones sliced into 1cm slices, smaller ones left whole)
2 tsp hot pepper sauce

Steps:

  • Season the chicken with salt and pepper. Heat 2 tbs oil in a large heavy pan over a medium flame, brown the chicken pieces for about 3 minutes per side. Remove from the pan and reserve. Add the onion, garlic and green pepper to the pan and sauté till the onion is golden. Sprinkle the ground cumin over the onion mixture, stir and put the chicken back in. Add the bay leaf, tomato purée and chicken stock. Bring to the boil, stir, reduce the heat and simmer for 25 minutes. Meanwhile, in another heavy pan over medium to high flame, heat 2 tbs oil. Fry the okra for about 10 minutes, stirring constantly, then reserve. Stir the okra and hot sauce into the chicken pot after this finishes simmering, and cook for a further 10 minutes. Serve with polenta.

CAJUN CHICKEN WITH OKRA



Cajun Chicken with Okra image

Quick dinner of chicken and okra, Cajun-style.

Provided by Michellea Southern David

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 4

Number Of Ingredients 12

2 teaspoons vegetable oil
4 (4 ounce) skinless, boneless chicken breast halves
1 (14.5 ounce) can diced tomatoes with garlic and onion, undrained
⅔ cup low-sodium chicken broth
2 cloves garlic, crushed
¼ teaspoon salt
⅛ teaspoon cayenne pepper
1 (10 ounce) package frozen cut okra, thawed
2 tablespoons water
1 ½ tablespoons all-purpose flour
¼ teaspoon hot pepper sauce
2 cups cooked long-grain white rice

Steps:

  • Heat oil in a skillet over medium-high heat. Add chicken; cook until browned, about 2 minutes per side. Add tomatoes, chicken broth, garlic, salt, and cayenne. Cover, reduce heat, and simmer for 8 minutes. Add okra, cover, and simmer for 3 minutes more.
  • Combine water and flour in a small bowl and add to the skillet. Simmer, uncovered, until thick and chicken is no longer pink in the centers, about 2 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Stir in hot sauce. Serve over rice.

Nutrition Facts : Calories 318.6 calories, Carbohydrate 36.4 g, Cholesterol 65.3 mg, Fat 6.3 g, Fiber 2.8 g, Protein 29.5 g, SaturatedFat 1.3 g, Sodium 730.2 mg, Sugar 7.2 g

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