Chicken With Okra Frango Com Quiabo Recipes

Steps:

• Place chicken and water in a large kettle. Cover and bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until chicken is tender. , Remove chicken; reserve broth. Set chicken aside until cool enough to handle. Remove chicken from bones; discard bones and cut into meat into cubes; set aside. , In a soup kettle, combine oil or drippings and flour until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 5 minutes more or until mixture is reddish-brown (the color of a penny). Turn the heat to high. Stir in 2 cups reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the onions, celery, green pepper and garlic; cook and stir for 5 minutes. Add the tomatoes, okra, bay leaves, basil, salt, pepper and pepper sauce. Cover and simmer for 1 hour. Add chicken; heat through., Discard bay leaves. Garnish with green onions and parsley. Serve with rice.

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.