This recipe is a great new find for me. I came across many forms of this dish online so based on my own tastes, l’ve adapted it a fair whack from what would be I guess a more original and authentic simple Brazilian Chicken with Ocra. I’ve added a lot of vinegar (inspired in part from a ’Chicken in Vinegar’ tapas dish I adore and eat frequently at Mojo’s in Bondi Beach). I also add roasted peanuts and fresh green chilli. I think this will become a new staple in our house for a week night, fuss-free dinner.
- 3 tablespoons smoked paprika
- 1 teaspoon table salt
- 2 tablespoon freshly ground black pepper
- 12 boneless chicken thighs, excess fat removed
- 500g Ocra, topped and tailed and cut into small pieces
- 2 mild green chillies, finely sliced paper-thin
- 1 large brown onion, finely chopped
- 4 large garlic cloves, minced
- 1/2 cup malt vinegar
- 3 tablespoons sherry vinegar
- Small handful coriander (cilantro), roughly chopped
- 3 cups free-range chicken stock
- Handful unsalted, roasted peanuts roughly chopped
- Olive oil for frying
- Rice to serve
- Pre-heat oven to 180C/350F
- In a small tupperware container add the paprika, salt and black pepper, shake to combine then scatter contents onto a dinner plate. Lay chicken thighs on plate pressing down lightly to coat both sides in the paprika mix. Heat a tablespoon or two of olive oil in a large deep frying pan, in batches brown chicken thighs all over – cooking for about 3 minutes on each side. Remove chicken and place into a casserole dish.
- Using the same saucepan, heat another 2 tablespoons olive oil. Add the chopped onion and minced garlic and fry for 5 minutes before adding the chopped Ocra and half the sliced green chillies. Cook for 15 minutes over medium heat then transfer to the casserole dish spooning over the chicken pieces.
- In a small bowl whisk together the 2 vinegars and chicken stock then pour over the chicken and Ocra. Scatter whole lot with a good handful of peanuts. Cover with a lid and bake in the oven for 40-45 minutes until the chicken is cooked through. Transfer to a serving platter or bowl, scatter tops of chicken with the remaining green chilli slices, a seasoning of freshly ground black pepper and a good handful roughly chopped coriander (cilantro).
- Serve hot with cooked rice.