1 tablespoon olive oil
3/4 pound boneless, skinless chicken thighs
¼ pound smoked ham, diced
1 cup frozen sliced okra (half a 10-oz. package)
1 cup coarsely chopped onions
1 green bell pepper, coarsely chopped
3 cups water
1 can (10 oz.) diced tomatoes and green chilies
1 tablespoon chopped fresh cilantro
1. Heat oil in large saucepot over high heat. Using
scissors, cut bite-size pieces of chicken into pot; add ham
and
cook 2 to 3 minutes, until browned.
2. Meanwhile, microwave okra according to package directions.
3. Add onions and
bell pepper to pot; cook 2 minutes, until vegetables soften.
Add water, tomatoes and okra. Cover; bring to boil, reduce
heat to medium and cook 6 to 8 minutes more, until chicken is
cooked through. Stir in cilantro.
