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.

Serve warm.

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