| Chicken Thighs | 4 |
| Celery Sticks | 2 |
| Bell Pepper | 1 small |
| Onion | 1 medium |
| Salt And Pepper | Dash |
| Olive Oil | 1 tbsp |
| Long Grain Rice | 1 1/2 small cup |
| Okra | 250 g |
| Tomato Puree | 1 tbsp |
Dice the onion and celery, then deseed and dice the bell pepper.
Heat the oil in a large frying pan over a medium heat. Add the chicken and cook until golden.
Remove from the pan using a slotted spoon. Add the onion, celery and bell pepper to the pan and cook for 1 minute. Pour off any excess fat.
Add the rice and cook, stirring briskly, for a further minute. Add the chicken stock and bring to the boil
Add the okra and tomato puree. Season to taste with salt and pepper.
Return the chicken to the pan and stir. Cover tightly and simmer 15 minutes, until all the liquid has been absorbed and the chicken is cooked through.
Stir occasionally. If the mixture becomes too dry, add more water. Transfer to warmed plates and serve immediately.