Chicken and Okra Stew with Tomatoes
A hearty and flavorful stew combining tender chicken, okra, and tomatoes, simmered in a rich, spiced broth. This dish is a comforting staple, often served with rice or fufu.
🧂 Ingredients
- 600 g Chicken thighs or breast(cut into bite-sized pieces)
- 300 g Okra(fresh or frozen, trimmed and sliced)
- 1 large Onion(chopped)
- 3 cloves Garlic(minced)
- 400 g Diced tomatoes(canned or fresh)
- 2 tbsp Tomato paste
- 2 cups Chicken broth
- 2 tbsp Vegetable oil
- to taste Salt
- 1/2 tsp Black pepper
- 1/4 tsp Cayenne pepper(or to taste)
- 1 tsp Optional spices(such as paprika, cumin, or coriander)
👨🍳 Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
⏱️ 5 minutes - 2
Add the minced garlic and cook for another minute until fragrant.
⏱️ 1 minute - 3
Add the chicken pieces to the pot and cook until lightly browned on all sides.
- 4
Stir in the tomato paste and cook for 1-2 minutes, stirring constantly.
⏱️ 2 minutes - 5
Add the diced tomatoes, chicken broth, salt, black pepper, cayenne pepper, and any other optional spices. Bring the mixture to a simmer.
💡 Tip: Using canned diced tomatoes with their juice will add more liquid and flavor. - 6
Add the sliced okra to the pot. Stir well, cover, and reduce heat to low. Simmer for 30-40 minutes, or until the chicken is cooked through and the okra is tender.
⏱️ 40 minutes💡 Tip: Stir occasionally to prevent sticking. - 7
Taste and adjust seasoning if necessary. Serve hot, traditionally with rice, couscous, or fufu.
💡 Pro Tips
- ✓To reduce sliminess from okra, you can briefly sauté it before adding it to the stew.
- ✓If fresh okra is unavailable, frozen okra can be used. Add it towards the end of cooking.
- ✓Adjust the amount of cayenne pepper to control the spice level.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other vegetables like bell peppers or sweet potatoes.
- For a richer flavor, use bone-in chicken pieces.