Chicken And Okra Stew

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4 teaspoons canola oil, divided

2 pounds skinless, boneless chicken thighs, quartered

1 habanero pepper

1 1/2 cups chopped green bell pepper

1 cup finely chopped onion

2/3 cup finely chopped celery

2 1/2 cups chopped plum tomato

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh oregano

3/4 teaspoon salt

1 teaspoon freshly ground black pepper

1/8 teaspoon ground cloves

1 (14-ounce) can fat-free, lower-sodium chicken broth

1 pound fresh okra pods, cut into 1-inch pieces

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