1 kg of chicken thighs
1/2 teaspoon of salt
4 cloves of garlic, minced
1 pinch of black pepper
1 tablespoon of earthy herb
1 tablespoon of vinegar
1/4 cup of olive oil
2 chopped onions
2 1/2 cups of water
4 tomato halves
1/4 cup of chopped fresh parsley
Okra
2 1/2 cups of rice
1 1/2 liters of water
1 tablespoon of salt
For serving
Olive oil
Accessories
6 small cups with 4 cm diameter, greased with olive oil
1 kg of chicken thighs
1/2 teaspoon of salt
4 cloves of garlic, minced
1 pinch of black pepper
1 tablespoon of earthy herb
1 tablespoon of vinegar
1/4 cup of olive oil
2 chopped onions
2 1/2 cups of water
4 tomato halves
1/4 cup of chopped fresh parsley
Okra
2 1/2 cups of rice
1 1/2 liters of water
1 tablespoon of salt
For serving
Olive oil
Accessories
6 small cups with 4 cm diameter, greased with olive oil
1
Cut the chicken thighs into thin strips and season with salt, garlic, black pepper, earthy herb, and vinegar
2
Heat the olive oil in a large saucepan over medium heat
3
Add the onions and cook until they are golden brown
4
Add the chicken to the pan, cover, and cook for 15 minutes or until it is tender
5
Add the water to the pan, stirring occasionally, and cook for an hour or until the chicken is cooked through
6
Add the tomatoes and cook for another 10 minutes or until the sauce thickens
Okra
7
Cut each okra pod in half lengthwise and season with salt and vinegar
8
Heat a skillet or griddle over medium heat and add a small amount of olive oil
9
Grill the okra until it is tender
Assembly
Arrange the braised chicken on a plate, accompanied by grilled okra and a side of rice, topped with some of the sauce from the chicken dish.
