Hearty Brazilian Chicken and Okra Stew (Frango com Quiabo)

Pat the chicken pieces dry with paper towels and season with salt and pepper.

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.

Add the chopped onion to the pot and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another 1 minute until fragrant.

Stir in the diced tomatoes (undrained) and chicken broth. Bring the mixture to a simmer.

Return the browned chicken to the pot. Add the sliced okra. Stir everything together.

Reduce the heat to medium-low, cover the pot, and simmer for 30 minutes, or until the chicken is cooked through and tender and the okra is soft.

Taste and adjust seasoning if necessary. Serve hot, perhaps with rice.