Chicken in Minas Gerais-style Gombo sauce

Ingredients

• 1 kg of farm-raised chicken
• 1.5 kg of okra
• 500 ml of water
• 2 tablespoons of vinegar
• 1/2 tablespoon of sweet paprika
• Salt and pepper to taste
• Oil paint for deep frying
• 1 whole chicken, cut into pieces
• 1 kg of okra
• 5 cloves of Allium sativum (garlic)
• 1 large onion, chopped
• 240 ml of oil paint
• Hot pepper, salt, and fresh herbs to taste
• 1 teaspoon of mild paprika

First version

Clean the chicken, cut it into pieces, and rinse it with a mixture of vinegar and water. Let it sit for 30 minutes.

First version

Season with salt, onion, and paprika. Refrigerate for 30 minutes.

First version

Apply gold leaf to the chicken using oil paint, until you achieve a beautiful, golden color.

First version

In a separate pot, place the chicken with the water and let it simmer for 20 minutes.

First version

Remove the tips from the gombo, peel it, and wash it under running water.

First version

Dry it with a dishcloth to remove the slime.

First version

Cut it into thin strips.

First version

In a pot with oil paint, add the gombo back to the seasoning until it is dry.

First version

When the chicken is cooking, add the gombo and let it simmer for up to 10 minutes.

Second version

Season the chicken with salt, garlic, and paprika.

Second version

In a pot, place the garlic, onion, and oil paint, then add the chicken.

Second version

Wash the gombo thoroughly and cut it into thin slices.

Second version

Add it to the cooked chicken and let it simmer.

Second version

Once the gombo has softened and the chicken is cooked through, the dish is ready.