Brazilian · beginner
Brazilian Skillet Chicken With Garlic Tomato Okra
A rustic countryside skillet from Minas Gerais combining crisp seared chicken thighs simmered with tender okra, sweet tomatoes, and herbs.
- PREP TIME
- 15 min
- COOK TIME
- 35 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Season chicken thighs thoroughly with salt, black pepper, and half of the minced garlic.
- 02
Heat olive oil in a wide skillet over medium-high heat, pan-sear chicken thighs for 4 minutes per side until golden brown, then remove to a plate.
- 03
Add sliced okra to the hot pan in a single layer and sear undisturbed for 4-5 minutes to brown edges and reduce slime.
- 04
Push okra to the pan edges, add chopped onion and remaining garlic to the center, sautéing for 3 minutes until translucent.
- 05
Stir in diced fresh tomatoes and halal chicken broth, deglazing any flavorful bits on the skillet bottom.
- 06
Nestle chicken thighs back into the pan simmer liquid, lower heat to medium-low, cover, and cook for 20 minutes until chicken reaches 165 degrees Fahrenheit.
- 07
Garnish with fresh parsley and serve hot over rice.
A LITTLE KITCHEN KNOW-HOW
Dry Pan Okra Searing
High-heat pan roasting breaks down mucilage in okra before cooking liquid is introduced, preventing a slimy texture.
Notes from the kitchen
- High heat searing of dry okra rounds before introducing liquid significantly cuts down viscosity and slime.
- Ensure chicken thighs reach an internal temperature of 165°F (74°C) measured near the bone.
- Original home-cooking adaptation inspired by Brazilian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.