Chicken gumbo

INGREDIENTS:

• 1 1/2 tablespoons olive oil
• 8 skinless chicken thigh cutlets
• 1 medium brown onion, chopped
• 2 garlic cloves, crushed
• 1/4 teaspoon cayenne pepper
• 3 Massel chicken style stock cubes
• 4 sprigs fresh thyme
• 400g can diced tomatoes
• 150g okra, halved (see note)
• 1 cup white rice
• Salt, to season

INSTRUCTIONS:

• Step 1
  Heat 1 tablespoon oil in a large saucepan over medium-high heat. Cook chicken, in 2 batches, for 3 minutes each side or until browned all over. Transfer to a plate.
• Step 2
  Heat remaining oil in pan. Add onion. Cook, stirring occasionally, for 3 minutes or until softened. Add garlic and cayenne pepper. Cook, stirring, for 30 seconds or until fragrant.
• Step 3
  Return chicken to pan. Add 3 cups warm water, crumbled stock cube, thyme and tomatoes. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour or until chicken is tender.
• Step 4
  Increase heat to medium. Stir in okra and rice. Season with salt and pepper. Simmer, stirring occasionally, for 15 minutes or until okra and rice are tender. Serve.