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Recipes Dinner

Spicy Chicken with Okra & Tomato Rice

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

Serves 4

prep time 20 minutes

cooking time 1 hour 20 minutes


Step 1

Heat the oil in a large saucepan over medium-high heat. Cook chicken for three minutes until browned. Remove from the heat and transfer to a plate.

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Step 2

In the same pan add the onion, stirring for three minutes until softened.

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Step 3

Add garlic, cayenne pepper and season.

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Step 4

Return the chicken to the pan. Add a tin of boiling water, crumble in the stock cubes, add the thyme and chopped tomatoes.

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Step 5

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 is cooked.

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Step 6

And you're done...yum!

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Written By

Mark Setchfield