Chicken and Okra Stew

INGREDIENTS

4 tsp

canola oil, divided

2 lb

skinless, boneless chicken thighs, quartered

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 tbsp

chopped fresh parsley

1 tbsp

chopped fresh oregano

3/4 tsp

salt

1 tsp

freshly ground black pepper

1/8 tsp

ground cloves

1 14 ounce can

fat-free, lower-sodium chicken broth

1 lb

fresh okra pods, cut into 1-inch pieces