Recipes // Main Dish Chicken and Turkey // Brazilian-Style Chicken

Brazilian-Style Chicken

Serves: 4
  • 4 chicken drumsticks
  • 4 chicken thighs
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 onion, thinly sliced
  • 1 red bell pepper, seeded and thinly sliced
  • 1 yellow bell pepper, seeded and thinly sliced
  • 2 plum tomatoes, thinly sliced
  • 1 or 2 jalapenos, finely chopped
  • 1 garlic clove, finely chopped
  • 1 cup dry white wine
  • 10 fresh okra pods, thinly sliced on the diagonal
  1. Score the skin on the chicken drumsticks and thighs with a sharp knife. Sprinkle the chicken all over with salt and black pepper.
  2. Place a large heavy frying pan over medium-high heat. Drizzle the oil into the hot pan and add the chicken, skin side down. Cook for 5 minutes, or until the skin is golden brown. Then turn the chicken over and cook the second side for about 5 minutes, or until golden brown. Transfer the chicken pieces to a plate and drain all but 1 tablespoon of the oil from the pan. (The chicken will be golden brown on the outside but will not be cooked through at this point).
  3. Add the onions to the pan and sauté for 2 minutes. Add the bell peppers, tomatoes, jalapenos, and garlic and sauté for 4 minutes, or until the peppers have softened slightly. Season the vegetables with salt and pepper to taste. Stir in the wine, and return the chicken to the pan. Cover and simmer for 10 minutes.
  4. Stir the okra into the stew, cover the pan, and cook for 10 minutes, or until the chicken is cooked through. Serve and smile! 
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