Chicken and Okra Stew

[Katiecooks]

Ingredients:

1 lb. boneless, skinless chicken breast
1 lb. fresh okra pods
1 lb. sweet potatoes
1 Tbls. vegetable oil
1/2 C chopped onion
2 garlic cloves - minced
1 C long-grain rice
1 can (14.5 oz.) diced tomatoes, undrained
3 C chicken broth
1 tsp. salt
1/2 tsp. cayenne pepper
1/2 tsp. dried thyme


Directions:

Preheat oven to 350 degrees. Lightly spray a 3-qt. baking dish with nonstick cooking spray and set aside.

Cut the chicken breasts into 1-inch pieces. Trim the ends from the okra pods and cut pods into 1-inch pieces. Peel the sweet potatoes and cut into 1-inch chunks.

Heat the oil in a large skillet over medium heat. Add the chicken, onion and garlic. Cook over medium heat, stirring occasionally, until the chicken is lightly browned, about 5 minutes. Stir in the okra and sweet potatoes.

Spread the rice in the prepared baking dish. Spoon the chicken mixture evenly over the rice. Pour the tomatoes evenly over the chicken mixture. Combine the broth, salt, cayenne pepper and thyme in a medium bowl. Mix well and pour over the tomatoes.

Cover and bake until the sweet potatoes are tender, 40 to 45 minutes. Stir before serving.

This casserole has a zing to it that just is delicious. Enjoy!