Okra is frequently used in African stews as a thickening agent, and it was African slaves who brought okra to the New World.
- 4 pounds chichen, cut into serving pieces
- * Flour for dredging
- 3 tablespoons peanut oil
- 2 cups chopped onion
- 1 teaspoon salt
- 2 teaspoons cayenne
- 4 cups chopped tomato
- 1 quart chicken stock
- 1 pound okra, cut into rounds
- 1 tablespoon flour
- 1/4 cup warm water
Wash the chicken and pat the pieces until they are dry. Place the flour in a paper or plactic bag and dredge the chicken, a few pieces at a time.
Heat the oil in a large, heavy casserole and add the chicken, a few pieces at a time, and brown them.
Add the onion, salt, cayenne, tomato, and stock and bring the mixture to a boil. Reduce the heat to a simmer, cover, and simmer until the chicken is tender, about 50 to 60 minutes.
When the chicken is tender, add the okra and simmer for 10 minutes. The okra should thicken the stew. If the stew is not thick enough, mix the flour and the water and stir into the stew.