Instructions: Heat oil in a large nonstick skillet over medium-high heat until hot. Add chicken; cook 6 minutes, until browned on all sides. Add tomatoes with their juices, garlic, broth, salt and pepper flakes and heat to boiling.

Cover; reduce heat and simmer 10 to 15 minutes, until chicken is cooked through. Add okra; cover and simmer about 5 minutes more, until heated through.

Combine water and bake mix in a small bowl and mix well. Whisk into chicken mixture and simmer, uncovered, about 2 minutes, until sauce thickens. Add hot pepper sauce.

This recipe yields 4 servings.

Comments: When in season, use fresh okra, adding the chopped pieces along with the tomatoes.

Description: "Chunks of dark-meat chicken and okra cook through quickly in a spicy tomato broth."

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