How to Cook Okra: Caribbean-Style Chicken and Okra Stew

Allow about 20 minutes to slice and measure all ingredients and heat the stock; allow longer if needed. Prepare the vegetables first or on a separate clean board. Slice the onion finely and cut the deseeded red pepper into 5mm-wide strips. Chop the garlic and grate the ginger. Wash the okra and dry thoroughly, then trim the tops and cut into 2cm pieces. Wash the optional chilli before chopping, wear gloves or wash hands thoroughly afterwards and avoid touching eyes. Omit it for less heat, without a guarantee of mildness. Do not wash raw chicken. Pat it dry with kitchen paper, discard the paper and cut into even 4cm pieces. Wash hands and clean utensils, board and surfaces after handling raw chicken.

Use a 24cm wide heavy pan, about 3 litres, with a lid. Heat 5ml oil over medium-high heat for about 2 minutes. Season the chicken with a little salt and pepper. Brown the chicken in two uncrowded batches of approximately 200g each for about 3 minutes per side, 12 minutes altogether, using the next 5ml oil for the second batch. Reserve the remaining 5ml oil for the vegetables. Transfer each batch to a plate; the chicken will not yet be cooked through. Lower the heat if it scorches and remove black residue before adding the vegetables. Allow longer if browning needs it. Keep the partly cooked chicken separate from ready-to-eat food and return it to the pan promptly when the sauce is ready.

Reduce to medium heat and add the remaining 5ml oil. Cook the onion and pepper for 5 minutes until softened, stirring. Add the garlic, ginger, ground allspice, smoked paprika, thyme and optional chopped chilli and stir for 1 minute. Add the tomatoes and hot stock and scrape up the browned bits.

Return the chicken and all plate juices. Bring back to a gentle simmer over about 3 minutes, then cover and cook over low heat for 12 minutes. Stir once or twice to prevent catching. Wash the plate and any utensils that touched partly cooked chicken before using them for cooked food.

Add the okra, replace the lid and allow 10–12 minutes for the pan to return to a gentle simmer and the okra to cook. If needed, remove the lid for the final 2 minutes of this stage. Stir gently and stop when the okra is tender and the sauce lightly coats a spoon, not merely because two minutes have passed. During the final 2 minutes, check the centre of the thickest chicken pieces with a clean food thermometer: it must reach at least 75°C and stay there for 30 seconds, or at least 70°C for 2 minutes. Start the hold only once the centre reaches the chosen temperature and maintain it for the full hold. The check and hold can take place while the okra and sauce finish cooking. Clean the probe after each use and before retesting. If the full hold cannot be completed during this stage, continue simmering and recheck before resting. Without a thermometer, cut into the thickest pieces and check all three cues: a steaming hot centre, no pink flesh and clear juices. Extra reduction or safe-cooking time extends the estimate; do not begin the rest until the chicken is cooked safely.

Turn off the heat and rest, covered, for 5 minutes. Stir in the lime juice and taste before adjusting salt and pepper. Use clean serving utensils. Serve with rice and cucumber and leaf salad for two; preparing accompaniments is not included in the stew timings.