Red Sauce Chicken with Rice and Okra

While the chicken cooks, heat 1 tbsp olive oil in a separate skillet over medium-high heat. Add the drained okra and cook, stirring often, until most of the sliminess is gone and the okra is lightly tender. Season lightly with salt and set aside.

Add the onion and garlic to the chicken. Pour in the white wine if using, then stir in the parsley, chives, cilantro, ground ginger, garlic powder, onion powder, chili powder, ground annatto, and salt. Cook for 3 to 4 minutes, until the onion softens and turns lightly golden.

Stir in the tomato sauce, water, and corn. Bring to a gentle boil, then reduce the heat and simmer for 10 to 15 minutes, or until the chicken is fully cooked and the sauce thickens slightly. Fold in the okra or serve it on the side.

Spoon the rice onto plates or into bowls, then top with the red sauce chicken. Serve hot.