Minas-Style Chicken with Okra

Pat the chicken dry and rub with salt and black pepper. Wash the okra, dry it thoroughly and cut into thick rounds; slice the onion into half-moons, mince the garlic, cut the tomatoes into wedges, and chop the parsley.

Heat the oil in a heavy pot or cast-iron Dutch oven. Brown the chicken pieces in batches over medium-high heat until deeply golden on all sides, about 10 minutes total, then transfer to a plate.

In the same pot, sauté the onion for 3–4 minutes until soft, add the garlic and cook for another 30 seconds.

In a separate pan, heat half of the remaining oil, add the okra, season with salt and cook for about 10–15 minutes, stirring often, so it dries out and loses its slippery texture.

Return the chicken to the pot, pour in hot water, bring to a gentle simmer, cover and cook for about 40 minutes, until the meat is tender.

Spoon the okra over the chicken without stirring vigorously, then arrange the tomatoes on top. Gently tuck some of the vegetables into the sauce, cover and simmer for another 10–15 minutes.

Remove from the heat, sprinkle with parsley and adjust the salt and black pepper if needed. Serve hot; angu (cornmeal porridge) traditionally pairs well with this dish.