Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 medium onion, chopped
• 1/2 cup frozen corn kernels
• 8 ounces boneless, skinless chicken thighs, trimmed of fat and cut into 1-inch chunks
• 2 cloves garlic, minced
• 1 teaspoon paprika
• Pinch of cayenne pepper, or to taste
• 1 14-ounce c diced tomatoes, preferably fire-roasted
• 1 cup frozen chopped okra
• 1/4 teaspoon freshly ground pepper
• 1/8 teaspoon salt

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Cooking Directions

Step 1

Heat oil in a large nonstick skillet over medium-high heat. Add onion and corn and cook, stirring often, until lightly browned and softened, about 4 minutes. Add chicken and cook, stirring often, until browned, about 2 minutes. Add garlic, paprika and cayenne and cook, stirring, until fragrant, about 30 seconds. Add tomatoes and okra. Bring to a boil; reduce heat to a simmer. Cover and cook, stirring occasionally, until the chicken is cooked through, about 5 minutes. Add pepper and salt.