Frango com Pequi e Quiabo

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of dende oil in a large pot or Dutch oven over medium-high heat.

2. 2

   Add 800 grams of boneless, skinless chicken thighs and sear them until lightly browned on all sides, then remove the chicken and set aside.

3. 3

   Sauté 1 large chopped onion, 4 minced cloves of garlic, and 1 diced red bell pepper in the same pot for 5-7 minutes until softened.

4. 4

   Stir in 2 medium chopped ripe tomatoes, 10 whole pequi fruits, 1 teaspoon of salt, and 1/2 teaspoon of black pepper, cooking for another 5 minutes until the tomatoes begin to break down.

5. 5

   Return the seared chicken thighs to the pot and pour in 400 ml of full-fat coconut milk, bringing the mixture to a gentle simmer.

6. 6

   Cover the pot and let it cook for 20 minutes, allowing the flavors to meld and the chicken to tenderize.

7. 7

   Add 250 grams of fresh okra and continue to cook for an additional 10-15 minutes, or until the okra is tender and the sauce has thickened slightly.

8. 8

   Stir in 1/4 cup of fresh chopped cilantro and 1 tablespoon of fresh lime juice just before serving.