Spicy Okra and Tomato Stew with Chicken

Ingredients

• 1.5 lbs Chicken thighs
• 1 lb Okra
• 1 medium Onion
• 1 medium Bell pepper
• 3 cloves Garlic
• 1 28 oz can Diced tomatoes
• 1 cup Chicken broth
• 1.5 tablespoons Cajun seasoning
• 1 teaspoon Hot sauce
• 2 tablespoons Olive oil

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven over medium-high heat (about 400°F / 200°C). Add the 2 tablespoons of olive oil and let it heat up until it shimmers.
2. 2Pat the 1.5 lbs 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 1 lb 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 165°F / 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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