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Chicken, Okra, and Tomato Stew

DIRECTIONS

In a large dutch oven or flameproof casserole, cook the bacon over medium heat until crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Pour off the bacon fat into a small bowl. Return 1 tbsp of the fat to the dutch oven.
Add the chicken and cook, turning occasionally, until cooked through, about 7 minutes. Transfer the chicken to a plate and set aside.
Add the onion, bell pepper, and garlic, adding some of the bacon fat, if needed. Cook, stirring often, until the vegetables soften, about 4 minutes. Add the okra, tomatoes, and 1/2 cup of the broth. Cover and cook, stirring often, until the okra is tender, about 10 minutes.
Return the chicken to the dutch oven. In a small bowl, whisk together the cornmeal and the remaining 1 cup broth. Stir into the stew with the corn and dill. Bring to a simmer. Cook until the sauce is slightly thickened, about 1 minute. Season with the salt and pepper.
Spoon the rice into individual soup bowls and top with the stew. Crumble the bacon, sprinkle on the stew, and serve immediately.