1 c. chicken
3 ripe tomatoes
1 onion, chopped
Half of a bell pepper, chopped
3 garlic cloves
3 bay leaves
Salt and pepper to taste

In a deep heavy pot, heat 1/4 cup vegetable oil until very hot. Brown chicken on both sides. Set aside. In same pot, add okra, tomatoes, onion and bell pepper. Cook until okra stops stringing (about 10 minutes). Add chicken, garlic and bay leaves and 4 cups of water. Cook on low for 45 minutes until chicken is tender. Serve over steamed rice or with spicy grits and cheese.