"Frango com Quiabo"

       A mineira typically, food frango com quiabo (chicken with okra), is usually served on Sundays at family gatherings companhado of mush, beans and rice that is also much appreciated by the miners. The okra arrived in Brazil among African slaves since it is a product originating from Africa and conquered the palates of miners. The plate is also found in several restaurants of Minas Gerais, both simple as sophisticated restaurants.     When it comes to mines be sure to try the delicacy.








A recipe for chicken with okra:
Ingredients:

    1 chicken with about a pound
    300 g of okra
    1 medium onions
    1 cup of lemon
    1 teaspoon garlic salt average
    1 tablespoon annatto average
    1 bunch of parsley
1 bunch of chives
2 tablespoons medium oil
Pepper to taste Water

       Preparation: Wash the chicken, cut the seams and start boil lightly with water and lemon. Once cooked, drain and set aside. In another pan, heat oil and garlic salt. Wait until the mixture is golden brown and add the chicken. He should fry lightly before they add annatto. Gradually, pour the water and let the whole sweat. Then, add the sprigs of parsley over the whole onion. Cover. Take some time to make sure the seasoning is in the taste.
Apart wash and dry the okra with new tips removed and chopped into slices, take it to the fire to fry a little. Subscribe to chicken. Do not stir the pot and keep closed.Check the point where the okra are already soft. That done, remove from heat and serve.  


Ingredients for the polenta:
1 liter of water
250 g of corn meal

           Preparation: Put water on to boil. In another vessel, dissolve half of cornmeal in cold water. This mixture should be added to the boiling water. Stir in wheel without stopping and at low heat. Gradually adding the second half of cornmeal. The sweet spot is when the dough gets firm and begins to loosen the bottom of the pan. Once he reaches the point, dampen a wide, shallow bowl, like a plate, place the polenta and cover until ready to serve. Preferably use, a thick, deep pan, since the angular tends to rise as it chickens.

By Cecília Nogueira ... on fb: https://www.facebook.com/#!/cecilia.nogueira.98?fref=ts