Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 600 grams of boneless, skinless chicken thighs into 2-inch pieces and season them with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

2. 2

   Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat, then sear the chicken in batches until lightly browned on all sides, removing it from the pot and setting aside.

3. 3

   Add 1 chopped large onion and 3 minced garlic cloves to the pot, sautéing until the onion is translucent, about 5 minutes, then stir in 1 chopped red bell pepper and cook for another 3 minutes.

4. 4

   Stir in 400 grams of diced tomatoes, 1 cup of chicken broth, and 2 tablespoons of white miso paste, bringing the mixture to a gentle simmer.

5. 5

   Return the seared chicken to the pot along with 250 grams of trimmed and sliced okra, ensuring the chicken is submerged in the sauce, and continue to simmer for 30 minutes, or until the chicken is tender.

6. 6

   Stir in 1 tablespoon of fresh lime juice and 0.25 cup of fresh chopped cilantro just before serving.