Frango com Quiabo and Rice

Ingredients

Quantities are for one portion.

• 100 mlchicken stock
• salt and pepper to taste
• 1onion, diced
• 70 gwhite rice
• 2 tbspvegetable oil
• 15 mlred wine vinegar
• 150 gokra, sliced thickly
• 1tomato, chopped
• 150 gchicken thighs, boneless and skinless
• 2garlic cloves, minced
• 1 tspsweet paprika

Method

1. Toss the sliced okra with the red wine vinegar. Heat half of the vegetable oil in a pan and sear the okra until lightly charred. Remove and set aside.
2. Cook the white rice in salted water until tender, then cover and keep warm.
3. Season the chicken thighs with salt, pepper, and paprika.
4. Heat the remaining vegetable oil in the pan and sear the chicken on all sides until browned.
5. Add the diced onion, minced garlic, and tomato, cooking until softened.
6. Pour in the chicken stock and return the seared okra to the pan.
7. Cover and simmer gently until the chicken is cooked through and the sauce thickens. Serve hot alongside the rice.