Frango com Quiabo
Chicken stewed with okra, a typical dish from Minas Gerais.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Restaurante Prosa Mineira
Frango com Quiabo, or chicken with okra, is deeply rooted in the culinary traditions of Minas Gerais, Brazil. Its origins reflect a blend of indigenous ingredients, Portuguese colonial influences, and African cooking techniques brought by enslaved people. The combination of readily available chicken and okra, a vegetable likely introduced from Africa, speaks to the resourcefulness and adaptation of flavors in the region.
Frango com Quiabo is more than just a meal; it's a symbol of Minas Gerais' culinary heritage and a representation of family gatherings and home cooking. It embodies the state's 'mineira' cuisine, known for its rustic charm and reliance on locally sourced ingredients.
Family Traditions
Frango com Quiabo is frequently prepared for family meals and special occasions, passed down through generations. Recipes vary from family to family, reflecting personal preferences and local variations.
Regional Identity
The dish is strongly associated with Minas Gerais and its distinct culinary identity. It represents the state's agricultural abundance and traditional cooking methods.
Slow Cooking
The slow cooking process, essential for achieving the desired tenderness of the chicken and the flavor complexity of the stew, embodies the value of patience and care in Mineira cuisine.
The dish is characterized by a savory, comforting flavor profile, with a slight tanginess and an earthy depth. The key flavors come from the chicken, okra, onions, garlic, tomatoes, and a variety of herbs and spices.
The primary flavor is savory chicken, enhanced by the natural sweetness of onions and tomatoes. Garlic adds pungency, while herbs like parsley and cilantro contribute freshness. Okra, with its unique mucilaginous texture, provides an earthy undertone and helps to thicken the stew. A touch of chili pepper can add a subtle heat, although the dish is typically not overly spicy. Some variations include lemon juice or vinegar for a tangy counterpoint.
Taming the Okra
To minimize the okra's mucilage, some cooks suggest soaking it in vinegar or lemon juice before cooking, or searing it in a hot pan before adding it to the stew. This helps to reduce the slimy texture some people find unappealing.
Browning the Chicken
Browning the chicken pieces before adding them to the stew is crucial for developing a rich, flavorful base. Don't overcrowd the pan; brown the chicken in batches to ensure even browning.
Slow and Steady
Allow ample time for the stew to simmer gently, allowing the flavors to meld and the chicken to become incredibly tender. Patience is key!
Accompaniments
Frango com Quiabo is traditionally served with white rice, tutu de feijão (mashed beans), and couve refogada (sautéed collard greens). A sprinkle of parsley or cilantro adds a fresh finishing touch.
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