Chicken and Okra stew

Before cooking, marinate chicken thighs in the cajun seasoning and yogurt. (Yogurt has enzymes that help it become very tender, but it could be subbed for oil or even pineapple juice.) Leave in fridge for anywhere from 30 minutes to overnight.

Once marinated, get a cast iron skillet on medium-high heat. Add 1 tsp oil. Brown chicken thighs each side for 3 minutes (they do not need to be completely cooked).

Remove chicken, and save the juices. Saute the onion in the remaining juices for 3 minutes, then add carrots, and cook for 2 additional minutes. Then, add garlic and ALL spices and cook for 1.5 minutes.

In a large pot, add the sauteed veggies, broth, blended tomatoes, canned tomatoes, and optional chilies.

Cover mixture and let simmer for 15 minutes.

While stew is simmering, shred chicken and rinse okra.

For the rice: rinse rice until the water runs clear. I like to put it in a bowl and get in there with my hands. Let the rice soak in water for 10 minutes, or until you can break a grain between your thumbnail and finger. Brown the broken vermicelli on medium heat, about 3-4 minutes. Watch carefully so they don't burn! Drain the rice, add it to the same pot as the pasta. Add 3.5 cups of water, bring it to a boil, cover, and turn back down to low for 15 min. Fluff it

Add the shredded chicken and okra into the stew, and simmer it for 8 minutes. Remove from heat.

Serve the stew on top of the rice. Feel free to be creative with the recipe and sub as needed! Enjoy.