Minas Gerais chicken with okra

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 for deep frying
• 1 whole chicken, cut into pieces
• 1 kg of okra
• 5 cloves of garlic
• 1 large onion, chopped
• 240 ml of oil
• 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

Brown the chicken in the oil until it is nicely browned.

First version

In a separate saucepan, 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 saucepan with oil, sauté the okra until it is dry and slightly browned.

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 saucepan, combine the garlic, onion, and oil, then brown 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.