Chicken and Okra Stew
Tender chicken thighs and okra in a garlicky tomato sauce, a Sunday lunch from Minas Gerais.
- Time1 hr
- LevelEasy
- Costabout £1.19 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rub the chicken with half the garlic, the lime juice and pepper and leave for 15 minutes.
15 min - 2
Heat the oil in a wide pan and brown the chicken skin side down for 6 minutes, then turn and brown for 3 minutes. Lift out.
9 min - 3
Fry the onion in the same pan for 5 minutes. Add the remaining garlic and the tomato purée and cook for 1 minute.
- 4
Add the tomatoes and water, return the chicken and simmer with the lid on for 25 minutes.
25 min - 5
Add the okra and cook, lid off, for 10 minutes until tender and the sauce is thick.
10 min - 6
Scatter over the coriander. Serve with rice, cooked for 12 minutes in boiling water.
12 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
