Chicken with Okra

Cut the whole chicken into serving pieces (breasts, thighs, legs, wings). Pat dry with paper towels.

Dice the onion finely. Slice the okra into 1-inch rounds, discarding the stem ends.

Heat the lard in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.

Add the chicken pieces to the pot and brown them on all sides until golden, working in batches if necessary to avoid crowding.

Remove the chicken and set aside. Add the diced onion to the same pot and sauté until softened and translucent.

Core and quarter the tomatoes, then add them to the pot along with the browned chicken pieces. Stir to combine.

Add the vinegar and sugar, stirring well. Season with salt to taste.

Bring the mixture to a gentle simmer, then add the sliced okra. Stir gently to distribute evenly.

Reduce heat to medium-low and simmer uncovered for 25–30 minutes, until the chicken is cooked through and the okra is tender. Stir occasionally and adjust seasoning as needed.

Remove from heat and stir in the chopped parsley and dill. Transfer to a serving dish and serve hot.