• 1h
  • 10

- 100 ml Andorinha Olive Oil
- Andorinha Extra Virgin Olive Oil (to finish)
- 10 chicken legs
- 100 g bacon, diced
- 250 g onions, chopped
- 6 garlic cloves, chopped
- 300 g peeled tomato wedges
- 1 kg okra
- 200 ml white wine
- 300 ml chicken stock
- 1 tablespoon cinnamon sticks
- 1 tablespoon chopped parsley
- Malagueta chilies
- Regular sea salt


Season the chicken with salt and let it marinade for 30 minutes.
Then brown the chicken legs in Andorinha Olive Oil and add bacon, onion, garlic, pepper and cinnamon.
Add white wine, the tomato and add the stock gradually, allowing it to cook in the pot with the lid on.
Cut the okra lengthwise, brown in the pan, season with salt and add to the stew just before serving.
Add a drizzle of Andorinha Extra Virgin Olive Oil

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