CHICKEN WITH TOMATOES AND OKRA
This main dish is easy to make as a budget dinner. It can feed four people for less than $10. Chicken thighs are economical and full-flavored. But we often pass over them in the grocery store because many recipes call for chicken breasts. The frying oil, which is made from a blend of soybean and peanut oil, adds a robust, nutty flavor. This recipe came from www.louana.com/10Meals.cfm
Provided by lmonitor
Categories Chicken Thigh & Leg
Time 40m
Yield 2 chicken thighs, 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 606.5, Fat 47.4, SaturatedFat 10.7, Cholesterol 157.9, Sodium 1168.8, Carbohydrate 9.6, Fiber 2.2, Sugar 3.7, Protein 35.5
CHICKEN STEW WITH OKRA AND TOMATOES
Tender chicken, stewed tomatoes and spices that warm without too much heat: This stew is exactly what you want on a cold day. Okra is cooked over high heat with the holy trinity (onion, bell pepper and celery) to draw out its moisture and reduce any possibility of sliminess. Make sure to use bone-in chicken thighs: They take a little longer to cook, but they give this stew heft and flavor that you wouldn't get from boneless. This recipe calls for ripe plum tomatoes, but if you can't find good ones, use a 15-ounce can of whole peeled tomatoes instead.
Provided by Millie Peartree
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 22
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.
BRAISED CHICKEN WITH OKRA AND TOMATOES
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook the bacon in a large wide pot or Dutch oven over high heat, stirring, until crisp, about 4 minutes. Remove with a slotted spoon to paper towels to drain; leave the drippings in the pot.
- Season the chicken generously with salt and pepper and dust with the flour. Add skin-side down to the pot with the bacon drippings; cook until golden brown, 5 to 8 minutes.
- Meanwhile, trim the okra and thinly slice the onion. Remove the chicken to a plate; add the okra, onion, garlic, oregano and red pepper flakes to the pot. Cook over medium-high heat, stirring occasionally and scraping up any browned bits, until the onion starts softening, about 4 minutes. Crush the tomatoes into the pot with your hands and stir well; bring to a boil. Nestle the chicken skin-side up in the sauce. Cover, reduce the heat to medium low and simmer until the chicken is cooked through and the okra is tender, 15 to 20 minutes.
- Stir the reserved bacon into the okra mixture and season with salt and pepper. Serve the chicken and okra mixture with cornbread.
Nutrition Facts : Calories 590, Fat 29 grams, SaturatedFat 9 grams, Cholesterol 169 milligrams, Sodium 922 milligrams, Carbohydrate 21 grams, Fiber 5 grams, Protein 58 grams, Sugar 8 grams
CAJUN CHICKEN WITH OKRA
Quick dinner of chicken and okra, Cajun-style.
Provided by Michellea Southern David
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a skillet over medium-high heat. Add chicken; cook until browned, about 2 minutes per side. Add tomatoes, chicken broth, garlic, salt, and cayenne. Cover, reduce heat, and simmer for 8 minutes. Add okra, cover, and simmer for 3 minutes more.
- Combine water and flour in a small bowl and add to the skillet. Simmer, uncovered, until thick and chicken is no longer pink in the centers, about 2 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Stir in hot sauce. Serve over rice.
Nutrition Facts : Calories 318.6 calories, Carbohydrate 36.4 g, Cholesterol 65.3 mg, Fat 6.3 g, Fiber 2.8 g, Protein 29.5 g, SaturatedFat 1.3 g, Sodium 730.2 mg, Sugar 7.2 g
CHICKEN AND OKRA GUMBO
Steps:
- Place chicken and water in a large kettle. Cover and bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until chicken is tender. , Remove chicken; reserve broth. Set chicken aside until cool enough to handle. Remove chicken from bones; discard bones and cut into meat into cubes; set aside. , In a soup kettle, combine oil or drippings and flour until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 5 minutes more or until mixture is reddish-brown (the color of a penny). Turn the heat to high. Stir in 2 cups reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the onions, celery, green pepper and garlic; cook and stir for 5 minutes. Add the tomatoes, okra, bay leaves, basil, salt, pepper and pepper sauce. Cover and simmer for 1 hour. Add chicken; heat through., Discard bay leaves. Garnish with green onions and parsley. Serve with rice.
Nutrition Facts : Calories 222 calories, Fat 13g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 431mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 16g protein.
CHICKEN STEW WITH OKRA, CORN, AND TOMATOES
This quick skillet stew may remind you of gumbo, if you serve it with a mound of white rice. Start the chicken first, so the fresh flavors of okra, corn, and tomatoes stay light and bright with only a brief simmering time at the end. Instead of rice, you can create a complete dinner plate with a side of roasted potatoes and a crisp, green salad. Add a piece of crusty bread, in either case, for a satisfying summer meal.
Provided by Bibi
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h5m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 256.9 calories, Carbohydrate 11.7 g, Cholesterol 71.4 mg, Fat 14 g, Fiber 2.2 g, Protein 21.1 g, SaturatedFat 3.6 g, Sodium 342.8 mg, Sugar 2.4 g
BAKED CHICKEN AND OKRA
An old fashioned, plain, country-style dish with whole chicken pieces, okra, tomato and rice, baked til the chicken falls off the bone and makes it's own sauce.
Provided by HOMEKEEPER
Categories Main Dish Recipes Casserole Recipes
Time 2h10m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Spread the rice over the bottom of a 10x15 inch baking dish. Layer the chicken pieces, tomatoes, okra, and bay leaves on top of the rice. Pour the broth and reserved tomato juice over the ingredients and season with salt and pepper.
- Cover and bake for 2 hours, until the chicken is tender and falling off the bone. Remove the bay leaves. Serve in large bowls with plenty of rice and sauce.
Nutrition Facts : Calories 348.1 calories, Carbohydrate 39 g, Cholesterol 58.2 mg, Fat 10.8 g, Fiber 2.7 g, Protein 23 g, SaturatedFat 3 g, Sodium 282.9 mg, Sugar 4 g
CHICKEN STEW WITH OKRA
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.
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STEWED CHICKEN WITH OKRA AND TOMATOES RECIPE
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5/5 (2)Calories 311 per servingServings 4
- Combine first 3 ingredients and 1 teaspoon salt in a large bowl. Let mixture stand 1 hour. Drain well, and pat dry with paper towels.
- Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken with 1/4 teaspoon salt and pepper. Add chicken to pan, and cook 4 minutes on each side or until browned. Remove from pan. Add okra and onion to pan, and sauté 3 minutes or until lightly browned. Add broth and next 6 ingredients (broth through garlic), stirring to combine. Return chicken to pan; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until chicken is done. Remove chicken from pan, and keep warm. Bring tomato mixture to a boil; cook until reduced to 2 cups (about 5 minutes), stirring frequently. Discard cloves. Stir in parsley and vinegar. Serve with chicken.
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