Frango com Quiabo e Polenta Cremosa

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, toss 800 grams of boneless, skinless chicken thighs with 1 teaspoon of kosher salt, 0.5 teaspoon of freshly ground black pepper, 1 teaspoon of ground cumin, and 1 teaspoon of sweet paprika, then set aside to marinate for 15 minutes.

2. 2

   Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat and sear the marinated chicken for 3-4 minutes per side until lightly browned, then remove the chicken and set it aside.

3. 3

   Add 1 more tablespoon of olive oil to the same pot, then sauté 1 large diced yellow onion for 3 minutes until softened, followed by 4 minced cloves of garlic and 1 medium diced green bell pepper for another 2 minutes.

4. 4

   Stir in 2 medium diced ripe tomatoes and 2 cups (480 ml) of low-sodium chicken broth, bring the mixture to a simmer, then return the seared chicken to the pot, cover, and cook for 20 minutes.

5. 5

   While the chicken cooks, prepare the polenta by combining 3 cups (720 ml) of whole milk and 1 cup (240 ml) of water in a separate saucepan, bringing it to a gentle simmer, then slowly whisk in 1 cup (160 grams) of fine cornmeal, continuing to whisk for 1 minute to prevent lumps.

6. 6

   Reduce the heat to low for the polenta, cover, and cook for 15-20 minutes, stirring occasionally until thick and creamy, then stir in 2 tablespoons (28 grams) of unsalted butter and 0.25 cup of grated Parmesan cheese.

7. 7

   Add 300 grams of sliced fresh okra to the chicken pot, stir gently, and continue to cook uncovered for an additional 10 minutes until the okra is tender and the sauce has thickened.

8. 8

   Finish the chicken and okra stew by stirring in the juice of 1 whole lime and 0.25 cup of chopped fresh cilantro before serving immediately with the creamy polenta.