Difference between revisions of "Frango Ensopado"
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* 1 lb of chopped [[okra]] | * 1 lb of chopped [[okra]] | ||
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# In a large sauté pan, combine the [[oil]], [[salt]], [[garlic powder]], two chopped [[onion]]s, and annatto powder. | # In a large sauté pan, combine the [[oil]], [[salt]], [[garlic powder]], two chopped [[onion]]s, and annatto powder. | ||
# Place the [[chicken]] pieces and fry. | # Place the [[chicken]] pieces and fry. | ||
Latest revision as of 20:06, 13 July 2012
File:Frango quiabo.jpg
Frango Ensopado
Ingredients
- 1 chicken cut up into pieces
- 2 onions
- 1 lime
- 1 tbsp salt
- 1 teaspoon garlic powder
- 1 teaspoon annatto powder (known in Brazil as urucum).
- 1 cup of freshly chopped parsley with green onions
- ½ cup oil
- 1 lb of chopped okra
Procedures
- In a large sauté pan, combine the oil, salt, garlic powder, two chopped onions, and annatto powder.
- Place the chicken pieces and fry.
- Move the pieces with a wood spoon to evenly fry the pieces and make them get the yellow color from the annatto.
- Fry for about 20 minutes, or until medium done, and drain excess of fat.
- Return the sauté pan to heat and add about two cups of water to make a sauce.
- Simmer for about 10 minutes and finally combine the cup of chopped parsley, green onions and the lime juice.
- Add okra (you can buy them at any frozen section of grocery stores) and cook until tender.
