6 skinless chicken thighs cut into the thighs and legs (it’s important to have them skinless)
Black pepper and salt
4 tablespoons olive oil
3 tablespoons flour
500 g (1 lb) okra – if they’re small, leave them whole otherwise cut into bite sized chunks
2 medium sized onions chopped
4-5 garlic cloves crushed
1 red or green pepper chopped
2 stalks of celery chopped
2 large ripe peeled tomatoes chopped
2 cups of chicken broth
1 teaspoon spicy paprika or 1 teaspoon paprika + ½ a teaspoon cayenne pepper
500 g (1 lb) chopped spicy chorizo or cabanos sausage (small bite sizes)
How to do it
1. Season the chicken pieces with salt and pepper and seal them in 2 tablespoons of the oil that you’ve heated in a large pot, Remove the chicken and saute the onion until it’s transparent. Then add the garlic and saute for another minute making sure it doesn’t burn.
2. Add the pepper, celery, okra and paprika (and cayenne pepper if using) and stir over a medium heat for about 3 minutes.
3. Add the tomatoes and continue to stir every now and again for about 25 minutes.
4. Meanwhile in a small pot, (I know it’s another pot, but it’s small), mix together the remaining oil with the flour, cook over a low flame, stirring, until the mixture takes on a light brown color – do no burn.
5. Add a little of the chicken stock – about a ¼ cup – to the flour mixture, mix and then mix it in to the pot with the vegetables. Add the rest of the stock and the chicken pieces and bring to the boil, reduce the flame to low, cover and simmer for about an hour. If the liquid starts to disappear,, add a little more water to the pot to get a stew consistency.
6. After it’s been cooking for an hour, add the pieces of sausage, cover and simmer for a further 30-40 minutes on low heat.
Serve on rice.
Serves about 8 people.