Potato and okra stew with smoked meats

Ingredients:

• 6 boneless, skinless chicken thighs (about 1 lb.), trimmed
• 1 tbsp. vegetable oil
• 1 andouille sausage (about 100 g), sliced
• 1 tbsp flour
• 1 and 3/4 cups lightly salted chicken broth
• 3 medium red potatoes, cut into 1cm pieces.
• 300 g frozen small okra, defrosted
• Juice of 1 lime
• 1/4 cup chopped cilantro

Preparation:

1. Cut each chicken thigh into 4 pieces (or 4-cm pieces if larger). Pat them dry with paper towels and sprinkle with 1 teaspoon of salt. Heat the vegetable oil in a large skillet over medium-high heat.
2. Add andouille sausage and cook, stirring, for 1 minute. Add the chicken in a single layer and cook until cooked through, about 4 minutes. Continue cooking, stirring occasionally, until the chicken is browned, about 5 minutes more. Sprinkle the chicken with flour and cook, stirring, for 1 minute.
3. Pour the broth into the pan, add the potatoes, and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 10 minutes. Stir in the okra and simmer, covered, until the chicken and potatoes are cooked through, another 5-10 minutes. Remove from the heat, drizzle with lime juice, sprinkle with cilantro, and toss to combine.