Okra and chicken stew
2 tsp of olive oil
I lb of skinless, boneless chicken
cup of chopped sweet pepper Ω cup of finely chopped onion
1 cup of chopped tomatoes
1 cup of chopped carrots
1 cup of okras, cut into 1 inch pieces
1 tbsp each of chopped parsley, oregano, and basil
1 chili/scotch bonnet (seeds optional)
A pinch of ground cloves
1 cup of salt-free chicken broth (preferably homemade)
Salt and pepper to taste
Season the chicken with a little salt and pepper and sear in olive oil for about six minutes. In the meantime put a few drops of oil in another pan, add the scotch bonnet, sweet pepper, and onions and saut√ until the onion is translucent. Add the tomatoes and carrots and cook them for a few minutes.
Add the broth and bring it to a simmer, then add the chicken, herbs, spices, a leave it for about 7 minutes. Adjust the seasonings to taste, and add the okra. Cook until the okra is just tender.