1 whole chicken (approximately 3–4 lb / 1.4–1.8 kg), dressed, cleaned, and cut into pieces
1 Salt, to taste
1 Black pepper, to taste
1 All-purpose flour, for dredging
1 Pork fat (lard), for sautéing
0.5 medium onion, finely chopped
4 cups (approximately 400 g) okra, sliced
1 sprig fresh parsley
0.25 red pepper (chili or sweet red pepper), finely chopped
1 cups (about 270 g) tomato, roughly chopped or crushed
3 cups (710 ml) boiling water
1 teaspoons (9 g) salt
1 cup (185 g) cooked white rice
Instructions
1. Dress, clean, and cut the chicken into serving pieces. Pat dry, then sprinkle all surfaces with salt and black pepper.
2. Dredge the seasoned chicken pieces in all-purpose flour, shaking off any excess.
3. In a large cast-iron skillet or heavy Dutch oven over medium-high heat, melt enough pork fat to coat the bottom. Sauté the chicken pieces until golden brown on all sides, 8–12 minutes total, turning once or twice. The coating should be visibly browned and the fat lightly sizzling. Remove chicken and set aside.
4. In the fat remaining in the pan, sauté the finely chopped onion over medium heat until softened and translucent, 3–5 minutes.
5. Add the sliced okra, parsley sprig, and finely chopped red pepper. Cook slowly over low to medium-low heat for 15 minutes, stirring occasionally, until the okra is tender and the mixture is fragrant and slightly thickened.
6. Return the chicken pieces to the pan. Add the tomato, 3 cups (710 ml) boiling water, and 1 1/2 teaspoons salt. Stir to combine.
7. Cook slowly over low heat, partially covered, until the chicken is fully tender and cooked through, approximately 45–60 minutes. Doneness cues: meat pulls away from the bone easily, juices run clear when pierced at the thickest joint, and internal temperature at the thigh (away from bone) reads 165°F (74°C).
8. Just before serving, stir in 1 cup (185 g) of boiled white rice and heat through for 2–3 minutes. Discard the parsley sprig. Serve hot.
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