1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
1 large onion, diced
2 cloves garlic, minced
2 tablespoons all-purpose flour
4 cups low sodium chicken broth
1 can diced tomatoes with juice
2 teaspoons Cajun seasoning blend
1/2 teaspoon dried thyme leaves
1 bay leaf
3 cups sliced okra
Cooked white rice, for serving
Directions
Pulse onion, peppers, and celery in food processor until coarse chopped . Add oil to Dutch oven and heat over medium heat until shimmering. Add chopped vegetables, season with salt, and cook, stirring occasionally, until vegetables have softened and are beginning to turn golden, 12 to 15 minutes.
