This is a very forgiving recipe. I like to cut bone-in chicken breasts in half, but leaving them whole works, too, as do chicken thighs. If you're not an okra fan, throw in a handful of frozen peas instead. The sauce is always flavorful, and the kids love to smash the potatoes to soak up more of it. —myob
bone-in chicken breasts, each cut crosswise into two pieces
Season chicken pieces with salt and pepper on both sides. Put the pieces into a large cold skillet, skin side down.
Turn heat to medium-high, and leave chicken pieces untouched for about 10 minutes, or until brown. Then turn the chicken over and brown the other side.
When both sides are browned, drain fat from the pan. Add the onions and potatoes and sprinkle them with salt and pepper. Sprinkle the garlic powder over the chicken and potatoes. Pour the tomato sauce and a can of water over all.
Cover, reduce heat to medium low and cook for 20 minutes. Add the frozen okra and continue cooking, covered, for another 10 minutes or so, until the chicken is cooked through and potatoes are tender.