Angolan Muamba Chicken with Okra

Ingredients

• 1 1/4 lb bone-in chicken thighs
• 10 oz okra, trimmed and halved
• 3 tbsp red palm oil or neutral oil
• 1 small onion, finely diced
• 4 garlic cloves, minced
• 3 ripe tomatoes, diced
• 1 red chili, minced
• 1 cup chicken stock
• 1 1/2 cups rice
• 1 lemon, cut into wedges
• 1 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Trim the okra by cutting the stem cone off without breaching the seed chamber; cutting into it releases the mucilage that makes okra ropey.
2. Season the chicken with salt and pepper. Heat 2 tablespoons of the oil in a heavy pot over medium-high heat and brown the thighs skin side down for 6 minutes, then 4 minutes on the second side. Lift them out.
3. Lower the heat, add the onion, and cook for 6 minutes until soft, scraping up the browned bits, then add the garlic and chili for 30 seconds.
4. Add the tomatoes and cook for 8 minutes, until they collapse and darken and the oil separates at the edges.
5. Return the chicken with the stock, bring to a simmer, cover, and cook over low heat for 25 minutes, until the meat is tender and reaches 165F (74C).
6. Meanwhile rinse the rice until the water runs clear and simmer it in 2 1/4 cups salted water, covered, over the lowest heat for 15 minutes, then leave it covered off the heat.
7. Add the okra to the pot and simmer uncovered for 10 to 12 minutes, without stirring much, until it is tender but still holding its shape and the sauce has thickened.
8. Stir in the remaining palm oil and a squeeze of lemon off the heat, season to taste, and serve over the rice with the cilantro and lemon wedges.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.