Mild Antigua Pepian Chicken Stew with Okra
Ingredients
Equipment
Method
- Begin by heating the vegetable oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the chicken thighs to the pot, browning them on all sides for about 8-10 minutes.
- Sprinkle in the cumin, coriander, paprika, salt, and black pepper, stirring to coat the meat evenly.
- Pour in the chopped tomatoes and chicken broth. Stir well and bring to a boil.
- Reduce the heat to low, cover, and let it simmer for about 25 minutes until the chicken is cooked through and tender.
- Incorporate the sliced okra and simmer for an additional 10 minutes, allowing the okra to soften.
- Allow the stew to rest for 10 minutes before serving.
- Garnish with chopped cilantro and serve warm with avocado slices and lime wedges on the side.
Nutrition
Notes
You can also swap out the okra for other vegetables, like green beans or zucchini, depending on what you have on hand.
Store any leftovers in an airtight container in the fridge for up to 3 days, or freeze for future cozy meals.
This stew is perfect for reheating on chilly evenings!