Cut the chicken breast fillets into not too small pieces, season with salt and season with freshly grated ginger and garlic pressed through. Fry in oil until crispy, remove and set aside.
Fry diced onions in the fat, add skinned, diced tomatoes and make a sauce. Rinse okra, chop tops and simmer at low temperature for 5 minutes.
Add chicken repeatedly and saute until meat is cooked. Finally, stir in cilantro leaves.
Serve with Brazilian long grain rice and hot sauce.
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