Chicken And Okra Stew

• 4 teaspoons canola oil, divided
• 2 pounds skinless, boneless chicken thighs, quartered
• 1 habanero pepper
• 1 1/2 cups chopped green bell pepper
• 1 cup finely chopped onion
• 2/3 cup finely chopped celery
• 2 1/2 cups chopped plum tomato
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh oregano
• 3/4 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/8 teaspoon ground cloves
• 1 (14-ounce) can fat-free, lower-sodium chicken broth
• 1 pound fresh okra pods, cut into 1-inch pieces

1. Heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add half of chicken to pan; cook 6 minutes, browning on all sides. Remove chicken from pan. Add remaining chicken to pan; cook 6 minutes, browning on all sides. Remove chicken from pan.
2. Cut habanero in half. Seed one half of pepper, and leave seeds in other half. Mince both pepper halves. Add remaining 2 teaspoons oil to pan; swirl to coat. Add minced habanero, bell pepper, onion, and celery; saute 5 minutes or until tender, stirring occasionally. Add tomato; cook 3 minutes or until tomato softens. Add parsley and next 5 ingredients (through broth); bring to a boil. Return chicken to pan; cover, reduce heat, and simmer 10 minutes. Add okra; cover and simmer 15 minutes or until okra is just tender.
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canola oil, skinless, pepper, green bell pepper, onion, celery, tomato, parsley, fresh oregano, salt, freshly ground black pepper, ground cloves, chicken broth, okra pods

Taken from www.myrecipes.com/recipe/chicken-okra-stew (may not work)