INGREDIENTS

• Boneless chicken - 450 g 
• Organic white pepper powder - to taste
• Organic black pepper powder - to taste
• Paprika powder - 1/2 tsp
• Cayenne pepper powder - 1/2 tsp
• Dried thyme - 1/2 tsp
• Dried basil - 1/2 tsp
• Dried oregano - 1/2 tsp
• Dried parsley - 1/2 tsp
• Salt - to taste 
• Organic virgin coconut oil - 2 to 4 tbsp 
• Organic onion, chopped - 1/2 medium 
• Garlic, minced - 2 tsp 
• Organic green chillie, finely diced - 1/2 to 1 
• Bay leaf - 1 
• Organic tomatoes, chopped - 2 large 
• Corn - 300g
• Organic red bell pepper, chopped - 1/2 medium 
• Organic ladies fingers, sliced - 2 cups 
• Organic baby onions, sliced - 2 tbsp 
• Chicken broth or water - 2 cups (or more) 
• Minced fresh organic parsley for garnishing

METHOD

1. Cut chicken into bite size pieces, and then season with spices or salt. Heat a saucepan with about 1 tablespoon of oil. Add chicken and sauté for about 5 minutes or more. Remove and set aside on a plate Throw in onions, garlic, jalapeno, bay leaf, thyme and paprika, add 2 tablespoon oil or as need, then sauté for about 2 -3 minutes.
2. Then add tomatoes, chilli, corn, bell pepper, cayenne pepper chicken and paprika, cook for about 5 minutes.
3. Stir in okra, green onions, add broth, salt and cook for about 5 minutes or more. Stirring occasional, depending on how you like the texture of your vegetables, the longer you cook the less crunchy the veggie will be. Adjust broth and seasonings to taste
4. Serve with my rice and corn bread.

credit: africanbites