Preparation

Season the chicken with crushed garlic, salt, pepper and paprika, add a spoon (soup) of vinegar (optional) and take the refrigerator to marinate for approximately 30 minutes
Okra:
Wash the okra and dry with a cloth, leaving it very dry and chop into thin rings.
In a saucepan, heat a cup of oil and add the chopped okra and let it sauté, stirring occasionally, carefully so that the okra does not come apart, and until all the droplet comes out, and it gets dry. This takes about 20 minutes.
When you are not drooling, turn off the heat, wait for it to warm and strain, to remove the oil. Reserve.

In a saucepan, heat two tablespoons (oil) of oil and brown the onion very well, as if it were burning (this will cause the chicken to release a natural color).
Add the chicken and let it fry very well, until it is dark brown, (without burning), add three cups of boiling water, or a little bit that almost covers the chicken, and cook over medium heat, with the pan covered, for about 20 minutes, or until the chicken is very tender.

Add the reserved okra and let it cook until it is full-bodied. If you have too much broth, increase the heat and let it dry a little. Set the salt, and sprinkle the green smell.
Serve with white rice and fresh beans and angú (or polenta without sauce)

Ingredients

  • 1 kilo of okra
  • 1 whole chicken, cut into pieces
  • 5 cloves of crushed garlic
  • 1 large onion, finely chopped
  • 1 cup of tea
  • 1 spoon (dessert) of paprika pepper to taste
  • Green smell to taste
  • Salt to taste