Chicken with okra and polenta: innovates the classic and surprises

Chicken with okra and polenta: innovates the classic and surprises

Do you already know what you will prepare for Sunday lunch? This simple chicken with okra and polenta recipe is ideal for gathering the family around the table and everyone who appreciates the flavor.




Even though it takes just over an hour to prepare, every second of preparation is worth it. The result of this recipe is chicken with okra and polenta which surprises the palate and brings a new combination of textures and seasonings to the Minas Gerais classic. Find out how to do it:

Chicken with okra and polenta recipe

Time: 1h20

Performance: 8 servings

Difficulty: easy

Ingredients:

  • 1 whole chicken cut into small pieces
  • 4 cloves garlic, minced
  • 1 lemon juice
  • Salt and black pepper, spicy paprika and chopped chives to taste
  • 6 tablespoons of oil
  • 1 tablespoon paprika
  • 2 chopped onions
  • 1 chicken bouillon cube
  • 2 cups of hot water
  • 1 cup (tea) tomato sauce
  • 500 g okra, washed and chopped

Cooked cornmeal

  • 1 cup and 1/2 cup (tea) pre-cooked cornmeal
  • 4 cups (tea) of water
  • 1 chicken bouillon cube
  • 2 tablespoons butter
  • Salt to taste

Preparation method:

  1. Season the chicken with garlic, juice, salt, pepper and paprika.
  2. Heat a pan with oil over medium heat and fry the chicken and paprika until golden brown. Add the onion and fry for 2 minutes.
  3. Add the broth dissolved in the water, cover the pan and cook for 15 minutes.
  4. Add the sauce and okra and cook for 10 minutes or until softened. Turn off and set aside.
  5. Mix the cornmeal with half the water and set aside.
  6. Place a pan over medium heat with the remaining water, chicken broth and butter until boiling.
  7. Add the dissolved cornmeal and cook for 15 minutes or until thickened, stirring.
  8. Season with salt and transfer to a plate. Top with chicken, sprinkle with chives and serve.

Source: Terra

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