Frango com Quiabo

Name: Frango com Quiabo
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 1 whole chicken (about 1.5kg), cut into pieces; 500g fresh okra, stems trimmed, sliced into rounds; 2 large tomatoes, diced; 1 large onion, diced; 4 cloves garlic, minced; 3 tbsp vegetable oil; Juice of 1 lime; 1 tsp turmeric; Salt and black pepper; 1 bunch flat-leaf parsley, chopped; Angu: 2 cups cornmeal; 4 cups water; 1 tbsp butter; Salt

Frango com Quiabo (FRAN-goo kohm kee-AH-boo)

Chicken with Okra

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 426 kcal

A rustic Minas Gerais stew of chicken pieces braised with sliced okra in a simple, savory sauce of tomatoes, onion, and garlic, served over angu — the soulful home cooking of Brazil's heartland.

Nutrition & Info

Protein 35.0g

Carbs 22.0g

Fat 22.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Equipment Needed

large heavy pot or Dutch oven skillet

Presentation Guide

Vessel: clay pot or deep plate

Garnishes: parsley, lime wedge

Accompaniments: angu (cornmeal porridge), white rice, couve (collard greens)

Ingredients

1 whole chicken (about 1.5kg), cut into pieces
500g fresh okra, stems trimmed, sliced into rounds
2 large tomatoes, diced
1 large onion, diced
4 cloves garlic, minced
3 tbsp vegetable oil
Juice of 1 lime
1 tsp turmeric
Salt and black pepper
1 bunch flat-leaf parsley, chopped
Angu: 2 cups cornmeal
4 cups water
1 tbsp butter
Salt

Instructions

1
Season chicken pieces with lime juice, turmeric, garlic, salt, and pepper. Marinate for 20 minutes.
2
Heat oil in a large pot. Brown chicken pieces on all sides in batches. Remove and set aside.
3
In the same pot, sauté onion until softened. Add tomatoes and cook for 5 minutes.
4
Return chicken to the pot, add enough water to partially cover. Bring to a boil, then simmer covered for 25 minutes.
5
Meanwhile, sauté okra slices in a separate skillet with a little oil and a squeeze of lime juice for 10 minutes to reduce the sliminess.
6
Add the sautéed okra to the chicken and cook together for 10 more minutes.
7
For angu: bring salted water to a boil, gradually whisk in cornmeal, stirring constantly for 10 minutes until thick. Stir in butter. Serve chicken and okra over angu, garnished with parsley.

💡

Did You Know?

In Minas Gerais, the secret to perfect frango com quiabo is sautéing the okra separately with lime juice first, which eliminates the sliminess that some people find off-putting.

Chef's Notes

Equipment Tips

large heavy pot or Dutch oven
skillet

Garnishing

parsley, lime wedge

Accompaniments

angu (cornmeal porridge), white rice, couve (collard greens)

The Story Behind Frango com Quiabo

Frango com quiabo is the defining dish of Minas Gerais cuisine, known as comida mineira. Okra was brought to Brazil by enslaved Africans and thrived in the tropical climate. Combined with free-range chicken and cornmeal angu — a descendant of both African and indigenous polenta-like preparations — this dish represents the three pillars of Mineiro cooking: African, indigenous, and Portuguese influences.

🕐 Traditionally enjoyed lunch, everyday mineiro home cooking 📜 Origins: Colonial Minas Gerais, Afro-Brazilian

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