Frango com Quiabo

If I can remember correctly I first saw this dish in one of the shows of Anthony Bourdain called Parts Unknown when he visited Brazil, most of the dishes served on that episode looked similar or have the same flavour to Filipino dishes hence I took note of them. Frango com Quiabo or Chicken with Okra is typical South-eastern Brazilian dish, especially popular in Minas Gerais and Rio de Janeiro where there is a big population of Afro-Brazilians. This dish and its main ingredient okra was first introduced but African slaves as early as 1500s.

It’s such a delicious dish, the textures and flavours is such an easy thing to love, and like I said the flavour profile is similar to Filipino dishes so every Pinoy will easily love this. It closely resembles pinakbet due to the use of okra and tomatoes, and for my own Frango com Quiabo version I added sweet potatoes to have that sweet side to it.

Frango com Quiabo 1

Frango com Quiabo

  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 10 mins
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: Brazilian


Frango com Quiabo or Chicken with Okra is typical South-eastern Brazilian dish, especially popular in Minas Gerais and Rio de Janeiro.



  • 1 kg chicken thighs
  • 1 large sweet potato, cubed
  • 15 pcs okra, sliced
  • 2 cups chicken stock
  • 1 tbsp red wine vinegar
  • 2 large tomatoes, chopped
  • 1 green finger chilli, finely chopped
  • 1 large onion, chopped
  • 6 cloves garlic, minced
  • olive oil
  • freshly ground black pepper
  • salt


  1. Season chicken with salt and freshly ground black pepper, rub it with the red wine vinegar and half of the minced garlic. Set aside for 30 minutes.
  2. In a pot heat oil then brown the chicken pieces on all sides, remove chicken from the pot then set aside.
  3. Sauté remaining garlic and onions on the same pot, add the tomatoes and chilli and continue to cook until tomatoes are soft.
  4. Add the chicken back then pour the chicken stock. Bring to a boil then simmer for 25 minutes.
  5. Add the sweet potatoes then continue to simmer for 5 minutes.
  6. Add the okra and continue to simmer for 10 more minutes.
  7. Season with salt and freshly ground black pepper then serve with rice.

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3 Responses

  1. I really like okra (and chicken!), and am always looking for new ways to use it. This is SO interesting — very inventive dish. Tasty, too, I’ll bet. Thanks!

  2. I to am a big fan of okra, especially in stews like this. I would love a bowl for dinner!

  3. mjskitchen says:

    That’s an interesting combination of ingredients – sweet potatoes, okra and vinegar. So interesting it has me curious as to the taste. Thanks for another unique recipe!

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