Jul 14 2026
Restaurants›Motherland Kitchen›Chicken Okra Stew Recipe

Chicken Okra Stew Recipe

Inspired by Motherland Kitchen
Time1h
Serves4

Tender chicken with okra. Served with your choice of white rice, various fufu options (corn, yam, garri, cassava, plantain, fonio), or jollof rice.

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Ingredients

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Main Ingredients

Serving Options

Method

Preparation

  1. 1

    Prepare the Chicken

    Rinse the chicken thighs under cold water and pat dry with paper towels. Season with salt, black pepper, and cayenne pepper. Set aside.

  2. 2

    Chop Vegetables

    Chop the onion, mince the garlic, and grate the ginger. Dice the tomatoes and slice the okra into rounds.

Cooking

  1. 3

    Sauté Aromatics

    In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.

  2. 4

    Brown the Chicken

    Add the seasoned chicken thighs to the pot and brown on all sides, about 5-7 minutes. Remove the chicken and set aside.

  3. 5

    Cook the Stew

    In the same pot, add the diced tomatoes and cook until softened, about 5 minutes. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot.

  4. 6

    Simmer

    Return the chicken to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 25-30 minutes until the chicken is cooked through.

  5. 7

    Add Okra

    Stir in the sliced okra and lemon juice. Cook for an additional 10 minutes until the okra is tender.

Serving

  1. 8

    Prepare Rice or Fufu

    While the stew is simmering, prepare your choice of serving options: cook white rice according to package instructions, or prepare your selected fufu.

  2. 9

    Serve

    Once the stew is done, taste and adjust seasoning if necessary. Serve hot over rice or alongside fufu or jollof rice.

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