Serve over rice or pasta.
1 (4-pound) chicken, cut into pieces, or 4 pounds whole bone-in, skin-on chicken breasts
2 tablespoons pressed garlic1 teaspoon plus 1 sprig fresh thyme
1 tablespoon chopped cilantroSea salt, to taste
1/4 cup olive oil2 tomatoes, chopped
1 small onion, chopped2 okra pods, sliced
1 cup chicken stock1/2 cup canned coconut milk
Fresh-ground black pepper, to taste1 Scotch bonnet pepper, seeded and minced, or to taste
Rub chicken pieces with garlic, chopped thyme, cilantro and sea salt. Cover and let sit 30 minutes.
In a nonreactive large skillet over medium-high heat, heat the oil. Add the chicken and cook until golden on all sides. Add tomatoes, onions, okra andthyme sprig.
Cook 2 minutes until tomatoes begin to exude juices.Add chicken stock and coconut milk. Bring to a boil, reduce heat, cover and simmer 30 minutes until chicken is tender. Add salt, black pepper and Scotch bonnet peppers. Bring to a gentle boil and cook, uncovered, about 20 minutes until liquid reduces and thickens.
Remove thyme stems before serving. Makes 4 servings.
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