For the chicken
2 chicken thighs
2 chicken thighs
Salt to taste
King pepper to taste
½ tablespoon spicy paprika (4g)
1 teaspoon paprika (4g)
2 grated garlic cloves
2 tablespoons squeezed lemon (30ml)
3 tablespoons of Soya Canola Oil (45ml)
For the sauté
2 cups of water (500ml)
1 chopped onion
1 chopped garlic
1 medium diced yellow pepper
1 carrot in small cubes
2 tablespoons tomato extract (30ml)
3 seedless tomatoes in medium cubes
8 okra cut in half
Garden parsley to taste
For the chicken
In a bowl, season the chicken with salt, pepper, paprika, paprika, garlic and lemon. Leave to marinate for at least 30 minutes.
In a pan, heat the oil and brown the thigh and drumstick with the skin side down until caramelized. Set aside.
In the same pan, sauté the onion and garlic. Add the peppers, carrots and extract.
Add the tomatoes, okra, chicken and water. Leave to cook until the liquid is refined and the chicken has finished cooking, adjust the salt and pepper and finish with the parsley.
Soak the chicken in a saucepan.
Tips: Quickly boil the okra in water with a little white vinegar or squeeze ½ lemon on the okra before cutting so it doesn't drool so much.
