Nigerian One-pot Chicken Dinner

Heat a large, heavy-bottomed pot over medium-high heat and add the chicken pieces without oil, allowing them to sear and release their natural liquids for 3-4 minutes per side until lightly browned.

Add the 2 cups of water to the pot, then bring to a boil and skim off any foam that rises to the surface.

Stir in the salt, crushed dried red pepper, and tomato paste, mixing well to distribute the paste throughout the broth.

Reduce heat to medium and add the sliced onion, celery sections, and whole tomatoes, then simmer covered for 15 minutes until the chicken is partially cooked.

Add the sliced green pepper and lemon juice, stirring gently to combine.

Sprinkle the chili powder evenly over the mixture and stir to incorporate, then add the frozen okra without thawing and cook uncovered for 10-12 minutes until the okra is tender.

Test the chicken for doneness by piercing the thickest piece with a knife—it should show no pink and juices should run clear; adjust seasoning with additional salt or pepper if needed.

Serve the chicken stew directly from the pot over or alongside the cooked rice in individual bowls, ensuring each portion includes vegetables and broth.