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Spicy Chicken with Okra & Tomato Rice
Ingredients
- 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
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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.
Step 2
In the same pan add the onion, stirring for three minutes until softened.
Step 3
Add garlic, cayenne pepper and season.
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.
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.
Step 6
And you’re done…yum!
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