Brazilian Chicken and Okra Skillet (Frango com Quiabo)

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until browned on all sides. Remove the chicken from the skillet and set aside.

Add the chopped onion to the same skillet and cook over medium heat for 3-4 minutes, until softened. Add the minced garlic and cook for 1 minute more, until fragrant.

Stir in the diced tomatoes (undrained), chicken broth, smoked paprika, cumin, salt, and black pepper. Bring the mixture to a simmer.

Return the browned chicken to the skillet. Reduce the heat to medium-low, cover, and simmer for 15 minutes, allowing the flavors to meld.

Add the sliced okra to the skillet, stir gently, and continue to simmer, covered, for another 10 minutes, or until the okra is tender and the chicken is cooked through.

Remove the skillet from the heat. Garnish with fresh chopped cilantro before serving.