Spicy Chicken with Okra & Tomato Rice

P1040258 copy.jpgServes 4, prep time 20 minutes, cooking time 1 hour, 20 minutes

2 tbsp coconut oil
8 skinless chicken thighs
1  chopped onion
3 garlic cloves, crushed
1 tsp cayenne pepper
3 chicken stock cubes
4 sprigs of fresh thyme
1 tin of chopped tomatoes
1 tin of boiling water
16 okras, sliced
1 cup long grain rice
1 spring onion chopped
1 seeded chopped tomato

Heat the oil in a large saucepan over medium-high heat. Cook chicken thighs for three minutes until browned. Remove from the heat and transfer to a plate. In the same pan, add the onion, stirring for three minutes until softened. Add garlic, cayenne pepper and season. Return the chicken to the pan. Add a tin of boiling water, crumble in the stock cubes, add the thyme and chopped tomatoes. Bring to the boil, then reduce the heat to a simmer, cover and cook for 1 hour or until chicken pieces are tender. Then turn up the heat to medium. Stir in okra and rice; you may need to add some more water. Simmer and stir occasionally, for 15 minutes until 
okra and rice are cooked.

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