chicken okra stew
simple and tasty stew made with okra, chicken, carrots and north african spices . delicious one pot meal.
extra virgin olive oil, large chicken thighs, bone in, skin on, medium onion, , medium carrots, , garlic, fresh okra, , low sodium chicken broth, , diced tomatoes, , tomato paste, paprika, cinnamon, cumin, turmeric, cayenne, chopped cilantro, , large saute pan
- 2 tbsp extra virgin olive oil
 - 4 large chicken thighs
 - bone in
 - skin on
 - 1 medium onion
 - 
 - 2 medium carrots
 - 
 - 2 tsp garlic
 - 1 lb fresh okra
 - 
 - 2 cups low sodium chicken broth
 - 
 - 1 3/4 cups diced tomatoes
 - 
 - 3 tbsp tomato paste
 - 3/4 tsp paprika
 - 3/4 tsp cinnamon
 - 1/2 tsp cumin
 - 1/4 tsp turmeric
 - pinch cayenne
 - 1/3 cup chopped cilantro
 - 
 - large saute pan

- sprinkle chicken thighs lightly with salt and pepper.
 - heat olive oil in a large saute pan with high walls over medium heat until hot.
 - place the chicken thighs into the hot oil, skin side down, and turn heat to medium high.
 - brown the thighs for about 10 minutes, flipping once halfway through, until thighs are browned on both sides and skin is golden and crisp.
 - remove the thighs from the pan.
 - do not drain the fat or juices from the pan.
 - add the sliced onion to the pan and saute for 3 4 minutes until softened.
 - add the carrots and saute them for 2 3 more minutes until the onion starts to turn golden.
 - add the garlic and cook for 1 minute more until fragrant.
 - add 1/2 cup chicken broth to the pan, stirring and scraping up the brown bits from the bottom of the pan as the mixture cooks.
 - add 1 1/2 cups more broth to the pan along with the diced tomatoes, tomato paste, paprika, cinnamon, cumin, turmeric, cayenne, and 3 tbsp of the chopped cilantro or parsley.
 - careful with the cayenne when adding to taste, it's extremely spicy.
 - i usually add 1/4 tsp of cayenne, which gives the stew a slight kick.
 - stir the mixture and bring to a boil.
 - add 1/4 tsp salt and 1/4 tsp black pepper to the pot.
 - stir all the ingredients, then reduce heat to a simmer.
 - put chicken thighs back in the saute pan and ladle sauce and carrots over them.
 - cover the pot, vented on one side, and let the stew simmer for 45 minutes, occasionally basting the thighs with sauce, until chicken is tender.
 - uncover the pot and remove chicken thighs and skin.
 - stir the sliced okra into the sauce, bring to a simmer, reduce heat to low and cover again, letting the okra cook for 15 20 more minutes until tender.
 - meanwhile, cut chicken meat from the bones in thick shreds, discarding bones, skin and excess fat.
 - stir the sliced chicken back into the pot with the okra as it cooks.
 - if the stew seems too dry, add a little chicken broth to rehydrate.
 - let the mixture simmer until the okra is softened and the sauce has thickened.
 - remove from heat and sprinkle with remaining 2 tbsp chopped cilantro.
 - serve stew over cooked quinoa or brown rice.
 - option if you prefer you can keep the chicken pieces whole rather than shredding them be sure to discard the skin before serving.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 2 tbsp extra virgin olive oil
- 4 large chicken thighs
- bone in
- skin on
- 1 medium onion
- 
- 2 medium carrots
- 
- 2 tsp garlic
- 1 lb fresh okra
- 
- 2 cups low sodium chicken broth
- 
- 1 3/4 cups diced tomatoes
- 
- 3 tbsp tomato paste
- 3/4 tsp paprika
- 3/4 tsp cinnamon
- 1/2 tsp cumin
- 1/4 tsp turmeric
- pinch cayenne
- 1/3 cup chopped cilantro
- 
- large saute pan

 ### Assistant: The ingredients you'll need are:
- 2 tbsp extra virgin olive oil
- 4 large chicken thighs
- bone in
- skin on
- 1 medium onion
- 
- 2 medium carrots
- 
- 2 tsp garlic
- 1 lb fresh okra
- 
- 2 cups low sodium chicken broth
- 
- 1 3/4 cups diced tomatoes
- 
- 3 tbsp tomato paste
- 3/4 tsp paprika
- 3/4 tsp cinnamon
- 1/2 tsp cumin
- 1/4 tsp turmeric
- pinch cayenne
- 1/3 cup chopped cilantro
- 
- large saute pan


You can follows these steps to make the recipe:
- sprinkle chicken thighs lightly with salt and pepper.
- heat olive oil in a large saute pan with high walls over medium heat until hot.
- place the chicken thighs into the hot oil, skin side down, and turn heat to medium high.
- brown the thighs for about 10 minutes, flipping once halfway through, until thighs are browned on both sides and skin is golden and crisp.
- remove the thighs from the pan.
- do not drain the fat or juices from the pan.
- add the sliced onion to the pan and saute for 3 4 minutes until softened.
- add the carrots and saute them for 2 3 more minutes until the onion starts to turn golden.
- add the garlic and cook for 1 minute more until fragrant.
- add 1/2 cup chicken broth to the pan, stirring and scraping up the brown bits from the bottom of the pan as the mixture cooks.
- add 1 1/2 cups more broth to the pan along with the diced tomatoes, tomato paste, paprika, cinnamon, cumin, turmeric, cayenne, and 3 tbsp of the chopped cilantro or parsley.
- careful with the cayenne when adding to taste, it's extremely spicy.
- i usually add 1/4 tsp of cayenne, which gives the stew a slight kick.
- stir the mixture and bring to a boil.
- add 1/4 tsp salt and 1/4 tsp black pepper to the pot.
- stir all the ingredients, then reduce heat to a simmer.
- put chicken thighs back in the saute pan and ladle sauce and carrots over them.
- cover the pot, vented on one side, and let the stew simmer for 45 minutes, occasionally basting the thighs with sauce, until chicken is tender.
- uncover the pot and remove chicken thighs and skin.
- stir the sliced okra into the sauce, bring to a simmer, reduce heat to low and cover again, letting the okra cook for 15 20 more minutes until tender.
- meanwhile, cut chicken meat from the bones in thick shreds, discarding bones, skin and excess fat.
- stir the sliced chicken back into the pot with the okra as it cooks.
- if the stew seems too dry, add a little chicken broth to rehydrate.
- let the mixture simmer until the okra is softened and the sauce has thickened.
- remove from heat and sprinkle with remaining 2 tbsp chopped cilantro.
- serve stew over cooked quinoa or brown rice.
- option if you prefer you can keep the chicken pieces whole rather than shredding them be sure to discard the skin before serving.
- .

