Chicken Stew With Okra Corn And Tomatoes Recipes

Steps:

• Sprinkle chicken thighs with 1 tablespoon Cajun seasoning, the paprika, granulated garlic, granulated onion, 1/2 teaspoon black pepper and 1 teaspoon olive oil. Massage chicken with all the seasonings then let sit until room temperature, about 20 minutes.
• Heat remaining 2 tablespoons olive oil in a large Dutch oven over medium until hot, about 5 minutes. Place the chicken thighs into the hot oil and cover. Cook until brown on one side, about 5 minutes, then flip the chicken, cover and cook until brown on the other side, another 5 minutes. (Covering the chicken helps keep it juicy.) Remove the thighs and set aside, leaving the fat and juices in the pan.
• Increase the heat to high and add the okra, the holy trinity (onion, bell pepper and celery), salt and remaining 1/2 teaspoon black pepper to the pan. Sauté, stirring frequently, until starting to look translucent, 3 to 4 minutes.
• Add the minced garlic and cook until fragrant, about 1 minute.
• Add the tomato paste, cayenne, cumin and remaining 1 teaspoon Cajun seasoning; stir to combine.
• Add the chopped tomatoes and chicken broth to the pan, stirring and scraping up the brown bits from the bottom of the pan as the mixture cooks. Add chicken, bay leaf and chopped parsley.
• Stir the stew and bring to a boil. Then, reduce heat to a simmer, stirring constantly, to let the okra thicken the stew. Cover the pot, vented on one side, and let the stew simmer for 35 minutes, occasionally stirring, until chicken is tender enough that you can break off a piece with your spoon.
• Remove chicken from pot, let it cool slightly, then cut it into thick shreds, discarding bones; add the shredded chicken back to the pot and stir. Taste and adjust seasonings as needed; discard bay leaf. Add scallions, if you like, and serve hot, by itself or with rice.

Steps:

• Place bacon in a large skillet over medium-high heat. Cook and stir to release some of the juices, then add the onion and okra. Fry until tender and browned, stirring constantly. Be careful, as this tends to brown quickly.
• Pour in the tomatoes, and simmer over medium heat for 20 minutes. Mix in the corn, and simmer for another 10 minutes. Season with file powder, salt and pepper, and serve.

Steps:

• Arrange chicken in 1 layer on a tray, then sprinkle with salt and let stand at room temperature 30 minutes.
• While chicken stands, pulse tomatoes with their juice in a food processor until finely chopped.
• Stir water into tomato paste in a small bowl until smooth.
• Pat chicken dry. Heat oil in a 10- to 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, without crowding, in 3 or 4 batches, turning over occasionally, until golden, about 6 minutes per batch. Transfer with tongs as browned to a 6- to 7-quart heavy pot. Pour off all but 2 tablespoons fat from skillet, then add onion and cook over moderate heat, stirring occasionally, until edges are golden, 2 to 3 minutes.
• Add onion, chopped tomatoes, tomato paste mixture, garlic paste, and cayenne to chicken in pot.
• Whisk together peanut butter and 1 cup broth in a bowl until smooth, then add to chicken along with remaining 3/4 cup broth, stirring to combine well (chicken will not be completely covered with liquid). Bring to a boil, uncovered, then reduce heat and simmer, covered, stirring occasionally (to prevent sticking), until chicken is very tender, 25 to 30 minutes.
• Peel sweet potato and cut into 1-inch chunks. Stir into stew along with okra, then simmer, covered, until potato is tender but not falling apart, 10 to 12 minutes.

Steps:

• Arrange chicken in 1 layer on a tray, then sprinkle with salt and let stand at room temperature 30 minutes.
• While chicken stands, pulse tomatoes with their juice in a food processor until finely chopped.
• Stir water into tomato paste in a small bowl until smooth.
• Pat chicken dry. Heat oil in a 10- to 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, without crowding, in 3 or 4 batches, turning over occasionally, until golden, about 6 minutes per batch. Transfer with tongs as browned to a 6- to 7-quart heavy pot. Pour off all but 2 tablespoons fat from skillet, then add onion and cook over moderate heat, stirring occasionally, until edges are golden, 2 to 3 minutes.
• Add onion, chopped tomatoes, tomato paste mixture, garlic paste, and cayenne to chicken in pot.
• Whisk together peanut butter and 1 cup broth in a bowl until smooth, then add to chicken along with remaining 3/4 cup broth, stirring to combine well (chicken will not be completely covered with liquid). Bring to a boil, uncovered, then reduce heat and simmer, covered, stirring occasionally (to prevent sticking), until chicken is very tender, 25 to 30 minutes.
• Peel sweet potato and cut into 1-inch chunks. Stir into stew along with okra, then simmer, covered, until potato is tender but not falling apart, 10 to 12 minutes.
• Cooks' note: Chicken stew, without sweet potato and okra, can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat stew before proceeding with recipe.

Steps:

• Heat oil in a large skillet over medium-high heat.
• Season chicken evenly with 1 teaspoon salt and pepper.
• Add chicken to pan; sauté 4 minutes on each side or until brown. Remove chicken from pan.
• Add okra to pan; cook two minutes. Stir in okra, broth, tomatoes and sugar; bring to a boil.
• Gently place chicken in tomato mixture. Reduce heat, and simmer 20 minutes or until chicken is done, stirring occasionally.
• Remove about 1/4 cup hot broth from pan; stir vinegar and flour into broth mixture. Return broth mixture to pan; bring to a boil. Cook 1 minute or until sauce is slightly thick.

Steps:

• Cook scallions, jalapeño, bell pepper, and 1/2 teaspoon salt in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until scallions begin to brown, 7 to 9 minutes. Stir in tomatoes and cook, stirring occasionally, until broken down into a sauce, about 15 minutes.
• Add corn and okra and cook, stirring occasionally, until just tender, about 15 minutes.

Steps:

• Heat olive oil in a deep, 12-inch non-stick skillet over medium heat. Season each chicken thigh with Cajun seasoning and black pepper. Add chicken to shimmering oil and cook until browned, about 5 minutes per side.
• Add chicken broth, chopped onion, and minced garlic. Bring to a boil, cover, reduce heat to low, and simmer until the chicken is almost done, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
• Increase heat to medium, add okra, corn, and tomatoes, and bring to a boil. Replace lid, reduce heat to low, and simmer until vegetables are soft and internal temperature of the chicken is 165 degrees F (74 degrees C), about 10 more minutes.
• Mix water and cornstarch together in a small bowl and stir into the sauce rapidly until thickened, about 3 minutes.