Prepare the Chicken:

Season the chicken pieces with salt and pepper. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken pieces and brown them on all sides, about 8-10 minutes. Remove the chicken and set aside.

Cook the Onions and Garlic:

In the same pot, reduce heat to medium and add the chopped onion. Sauté until the onion is translucent and soft, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Add the Tomatoes and Chicken:

Stir in the diced tomatoes with their juices and return the browned chicken to the pot. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to a simmer, cover, and cook for about 30 minutes.

Prepare the Okra:

While the chicken is cooking, place the sliced okra in a bowl and toss it with lime juice. This helps to reduce the sliminess. Let it sit for about 10 minutes, then drain.

Add Okra to the Pot:

Add the drained okra to the pot with the chicken. Continue to simmer, uncovered, for another 20 minutes or until the okra is tender and the chicken is fully cooked.

Finish and Serve:

Check the seasoning and adjust salt and pepper as needed. Sprinkle with chopped fresh parsley before serving.