RCI-SP.004.0141.001
Frango Ensopado
Frango Ensopado
Prep25 min
Cook12 min
Total37 min
Servings4
Difficultyintermediate
Ingredients
- chicken cut up into pieces1 unit
- 2 unit
- 1 unit
- 1 tbsp
- 1 teaspoon
- annatto powder (known in Brazil as urucum).1 teaspoon
- of freshly chopped parsley with green onions1 cup
- ½ cup
- of chopped okra1 lb
Method
1
Cut onions into thin slices and crush garlic with the back of a knife or add directly as powder. Juice the lime and set aside with the freshly chopped parsley and green onions.
2
Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Pat the chicken pieces dry with paper towels and season with salt and garlic powder on all sides.
3 minutes
3
Working in batches if necessary, sear the chicken pieces in the hot oil until golden brown on both sides, about 4-5 minutes per side. Transfer to a plate.
10 minutes
4
In the same pot with the remaining oil, sauté the sliced onions over medium heat until softened and translucent, about 3-4 minutes.
4 minutes
5
Sprinkle the annatto powder over the onions and stir constantly for about 30 seconds to release the color and flavor. Return the seared chicken to the pot.
1 minutes
6
Pour in enough water to partially cover the chicken, then reduce heat to medium-low. Cover and simmer for about 15-20 minutes until the chicken is nearly cooked through.
18 minutes
7
Add the chopped okra to the pot and continue simmering uncovered for 5-8 minutes until the okra is tender. Stir occasionally to prevent sticking.
7 minutes
8
Squeeze the fresh lime juice into the pot and stir in the chopped parsley and green onions. Taste and adjust seasoning with additional salt if needed.
9
Simmer for another 2-3 minutes to allow flavors to meld. Serve hot in bowls, ensuring each portion includes chicken, okra, and plenty of the flavorful broth.