Brazilian-Style-Chicken with Okra

This was one of the first recipes which I've bookmarked when I got the book "Relaxed Cooking With Curtis Stone" two years ago. And it finally took Cook Like A Star event to get me trying out this dish!

I cooked this dish for one of our weeknight dinner, quite simple and easy to cook. Do you like eating okra? In my house, we do. And this is a nice way of using okra other that the simple stir-fries or sometimes in curries.

I've used 8 chicken drumsticks for this dish. The chicken drumsticks are first fried till golden brown on both sides, seasoned with lots of salt and black pepper, then remove to a plate. Onions are then sauteed for a couple of minutes, then the bell peppers, tomatoes and garlic are added in, and stir until veggies have softened slightly. A cup of white wine is poured in, add the chicken to the pan, covered and simmer for 10 minutes. Season to taste with salt and more black pepper. The sliced okra are then added in, cover and simmer for another 10 minute until chicken is cooked and okra are tender.

I've added in 1/4 cup water as it appears quite dry towards the end of cooking time.

A very nice dish, the family enjoys this with plain rice for dinner. 

This post is linked to Cook Like A Star, where this month's featured chef is Curtis Stone, an event organized by my baking buddy, Zoe from Bake For Happy Kids together with co-hosts, Baby Sumo from Eat Your Heart Out and Grace from Life Can Be Simple.

and I'm sharing this post with :

Cook-Your-Books #2, hosted by Kitchen Flavours

Brazilian-Style-Chicken with Okra
(adapted from "Relaxed Cooking with Curtis Stone")
Serves 4
4 chicken drumsticks
4 chicken thighs
salt and freshly ground black pepper
2 tablespoons olive oil
1 onion, thinly sliced
1 red bell pepper, seeded and thinly sliced
2 plum tomatoes, thinly sliced
1 or 2 jalapenos, 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 heavy frying pan over medium-high heat. Drizzle the oil into the pan and add the chicken, skin side down. Cook for 5 minutes, or until the skin is golden brown. Then turn the chicken over and cook the second side for about 5 minutes, or until golden brown. 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 saute for 2 minutes. Add the bell peppers, tomatoes, jalapenos and garlic, and saute for 4 minutes, or until the peppers have softened slightly. Season the vegetables with salt and pepper to taste. Stir in the wine, and return the chicken to the pan. Cover and simmer for 10 minutes.

Stir in the okra into the stew, cover the pan, and cook for 10 minutes, or until the chicken is cooked through. Serve.

#65/100

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