👨‍🍳 作り方

1. 1

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

   💡 プロのコツ: Drying the chicken helps it brown better.
2. 2

   Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides until golden. Remove the chicken from the pot and set aside.

   💡 プロのコツ: Work in batches if necessary to avoid overcrowding the pot.
3. 3

   Add the diced onion to the pot and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

4. 4

   Stir in the diced tomatoes and cook for about 5 minutes, allowing them to soften.

5. 5

   Add the tomato paste, paprika, cumin, cinnamon, and cayenne pepper (if using). Stir well and cook for 1 minute to toast the spices.

6. 6

   Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Bring the mixture to a simmer.

7. 7

   Return the browned chicken pieces to the pot. Reduce the heat to low, cover, and simmer for 30 minutes, or until the chicken is almost cooked through.

8. 8

   Add the cut okra to the pot. Stir gently, cover, and continue to simmer for another 15-20 minutes, or until the okra is tender and the chicken is fully cooked.

   💡 プロのコツ: Okra can become slimy if overcooked; cook just until tender.
9. 9

   Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh cilantro or parsley before serving.

   💡 プロのコツ: Serve hot with rice, polenta, or crusty bread.