Editorial sample recipeBrazilianbeginnerGluten-FreeDairy-FreeHalal

Brazilian Skillet Chicken With Garlic Tomato Okra

Name: Brazilian Skillet Chicken With Garlic Tomato Okra
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 1.5 lbs bone-in skinless halal chicken thighs, about 4-5 thighs; 1 tbsp olive oil; 0.5 lb fresh okra, washed and sliced into 1/2-inch rounds; 1 cup yellow onion, chopped; 3 cloves garlic, minced; 1 cup fresh tomatoes, diced; 1 cup halal chicken broth, low sodium; 0.25 cup fresh parsley, chopped

A rustic countryside skillet from Minas Gerais combining crisp seared chicken thighs simmered with tender okra, sweet tomatoes, and herbs.

Prep: 15 min
Cook: 35 min
Total: 50 min

Technique to learn

Dry Pan Okra Searing

High-heat pan roasting breaks down mucilage in okra before cooking liquid is introduced, preventing a slimy texture.

Instructions

Step 1: Season chicken thighs thoroughly with salt, black pepper, and half of the minced garlic.
Step 2: 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.
Step 3: Add sliced okra to the hot pan in a single layer and sear undisturbed for 4-5 minutes to brown edges and reduce slime.

Step 4: Push okra to the pan edges, add chopped onion and remaining garlic to the center, sautéing for 3 minutes until translucent.

Step 5: Stir in diced fresh tomatoes and halal chicken broth, deglazing any flavorful bits on the skillet bottom.

Step 6: 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.

Step 7: Garnish with fresh parsley and serve hot over rice.

Cooking tips

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.

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