May 28, 2012

Brazilian-style Chicken with Okra

The sweetness of the capsicums and delicate flavour of the okra really stand out in this dish. Together, they beautifully compliment the chicken and white wine. Not only is it visually appetizing, but this meal is also quite healthy and great for winter - add more jalapeños to fire up those taste buds! Serve with anything that will soak up the zingy sauce - rice, mashed potato or crusty bread.

Recipe from "Relaxed cooking with Curtis Stone":

Serves 4:
- 4 chicken drumsticks
- 4 chicken thighs
- Sea salt and freshly ground black pepper
- 2 tbs olive oil
- 1 onion, thinly sliced
- 1 red capsicum, seeded and thinly sliced
- 1 yellow capsicum, seeded and thinly sliced
- 2 roma tomatoes, thinly sliced
- 1 or 2 jalapeños, finely chopped
- 1 garlic clove, finely chopped
- 1 cup dry white wine
- 10 fresh okra pods, thinly sliced on the diagonal

Score the skin on the chicken drumsticks and thighs with a sharp knife. Sprinkle the chicken all over with salt and black pepper.

Place a large frying pan over medium-high heat. Drizzle the oil into the hot pan and add the chicken, skin side down. Cook for 5 minutes, or until the skin is a deep golden brown colour. Then turn the chicken over and cook the second side for about 5 minutes. Transfer the chicken pieces to a plate and drain all but 1 tablespoon of the oil from the pan. (The chicken will be golden brown on the outside but will not be cooked through at this point.)

Add the onions to the pan and sauté for 2 minutes. Add the capsicum, tomatoes, jalapeños, and garlic, and sauté for 4 minutes, or until the capsicum has softened slightly. Season the vegetables with salt and pepper, to taste. Stir in the wine and allow to come to a simmer.

Return the chicken to the pan. Cover and simmer for 10 minutes.

Stir the okra into the stew, cover the pan again, and cook for a further 10 minutes, or until the chicken is cooked through. Serve and smile!

Brazilian-style Chicken with Okra

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