To begin, clean the okra by placing it in a large bowl and squeezing the juice of one lime over the top. Mix well and let it sit for about 10 minutes to reduce the sliminess. Afterward, rinse thoroughly and pat dry. Set aside.

In a large bowl, combine the chicken pieces with 1 tablespoon of vinegar, minced garlic, cumin, paprika, salt, and black pepper. Mix well, ensuring the chicken is evenly coated with the seasoning. Let it marinate for at least 30 minutes or overnight in the refrigerator for deeper flavour.

In a large pan or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened and translucent. Stir occasionally to avoid burning.

Add the marinated chicken pieces to the pan, arranging them in a single layer. Brown the chicken on all sides for about 5-7 minutes, turning occasionally to ensure an even golden crust. Browning enhances flavour, so take your time here.

Add the chopped tomato, green bell pepper, and bay leaf to the pan. Stir gently to incorporate, then cook for 4-5 minutes until the vegetables begin to soften and release their juices. This forms the base of the flavourful sauce.

Pour in the chicken broth or water, ensuring the liquid reaches halfway up the chicken pieces. Cover the pan and reduce the heat to low. Simmer for 25-30 minutes, stirring occasionally, until the chicken is fully cooked and tender.

In a separate skillet, heat a little more olive oil over medium-high heat. Add the okra and sauté for about 5-7 minutes until it is slightly browned and tender. Stir occasionally to avoid sticking. The lime rinse from earlier helps reduce sliminess during this step.

Add the sautéed okra to the chicken mixture in the pan. Stir in the chopped cilantro and parsley, and cook for another 5-10 minutes to allow the flavors to meld together. Taste and adjust the seasoning with salt if necessary.