Spicy Okra and Tomato Stew with Chicken

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven over medium-high heat (about 205°C / 200°C). Add the 2 tablespoons of olive oil and let it heat up until it shimmers.
2. 2Pat the about 680 g of chicken thighs dry. Season them generously with the 1.5 tablespoons of Cajun seasoning. Carefully place the seasoned chicken thighs into the hot pot and sear them for 3-4 minutes per side, until nicely browned. Remove the chicken from the pot and set it aside on a plate.
3. 3Add the 1 medium onion and 1 medium bell pepper to the pot. Cook, stirring occasionally, for about 5 minutes, or until they begin to soften. Add the 3 cloves of minced garlic and cook for 1 minute more, until fragrant.
4. 4Add the about 450 g of okra to the pot and stir it with the vegetables. Cook for 5 minutes, stirring occasionally, allowing the okra to soften slightly.
5. 5Pour in the 1 28 oz can of diced tomatoes (undrained), 1 cup of chicken broth, and 1 teaspoon of hot sauce. Stir everything together and bring the mixture to a boil.
6. 6Return the seared chicken thighs to the pot. Once the stew is boiling, reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes. The chicken should be cooked through (internal temperature of 74°C / 74°C) and the okra should be tender.
7. 7Serve the Spicy Okra and Tomato Stew hot. It can be enjoyed on its own or with a side of rice.

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