Preparation

• 1
  Season the chicken well and heat a little oil in a saucepan, brown the chicken, remove from the pan and set aside
• 2
  To the same pan add the onions, celery, bell pepper and sauté on a medium heat, until the onions have softened
• 3
  Stir in the flour and cook for a minute until it begins to brown
• 4
  Add half the okra
• 5
  tomatoes
• 6
  tomato paste
• 7
  thyme and stock
• 8
  Bring to boil before reducing to a simmer
• 9
  Slice the chicken and stir it into the stock, cover and simmer for 30 minutes until thickened
• 10
  Add the remaining okra and simmer uncovered for an additional 30 minutes
• 11
  season and serve garnished with parsley.