Frango com quiabo: chicken with okra and soft polenta

Ingredients

For 1 serving

• Skinless chicken thighs150 g
• Okra150 g
• Onion50 g
• Garlic1 clove
• Tomatoes120 g
• Turmeric1 pinch
• Polenta (cornmeal)50 g
• Parsley5 g
• Extra virgin olive oil10 g
• Saltto taste

In season: July – September

Method

1. Wash and dry the okra well, trim the stems and slice into roughly 1 cm rounds. Heat half the oil in a frying pan over high heat and fry it for 5 minutes, stirring little, until golden and no longer slimy; lift it out.
2. Cut the chicken into pieces, chop the onion and garlic and chop the tomatoes. In the same pan heat the remaining oil over medium-high heat and brown the chicken with the onion, garlic and turmeric for 5 minutes, until golden.
3. Add the tomatoes, half a glass of water and a pinch of salt, cover and cook over low heat for 20 minutes, until the chicken is tender.
4. Meanwhile bring the water for the polenta (about four times its volume) to the boil in a small pan with a pinch of salt, whisk in the polenta and cook over low heat for 10 minutes, stirring often, until soft and creamy: this is the angu.
5. Return the okra to the pan and cook for 5 minutes, until tender.
6. Serve the chicken over the polenta with chopped parsley.