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
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
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 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.
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
TURKISH CHICKEN AND OKRA CASSEROLE
In Turkey, okra is often stewed with lamb or chicken. I liked this dish so much that I made it twice in one week, the second time for a big dinner party. It's adapted from Ghillie Basan's recipe in "Classic Turkish Cooking."
Provided by Martha Rose Shulman
Categories dinner, main course
Time 2h30m
Yield Serves six
Number Of Ingredients 16
Steps:
- Trim the stems from the okra, and place them in a large bowl. Salt generously, douse with the vinegar, and let sit for 30 minutes to an hour while you prepare the other ingredients and begin cooking the dish. Toss from time to time.
- Heat half the olive oil over medium-high heat in a large lidded skillet or casserole. Brown the chicken in batches. Set the chicken aside in a bowl. Drain off excess fat from the pot and discard. Turn the heat down to medium, and add the remaining olive oil and the onions. Cook, stirring, until they begin to soften, about three minutes. Add the coriander seeds and Aleppo pepper (or chili powder or paprika), and stir until the onions are tender, about two minutes. Add the garlic, and stir for about 30 seconds until fragrant. Add the tomatoes and sugar. Cook, stirring often, until the tomatoes have cooked down slightly, about 10 minutes. Stir in the dissolved tomato paste, and bring to a simmer. Add salt to taste.
- Return the chicken pieces to the pot, reduce the heat to low, cover and simmer for 25 to 30 minutes.
- Drain the okra, and rinse thoroughly. Add to the pot with the chicken, arranging the okra on top of the chicken pieces. Add the lemon juice, cover the pan and simmer for another 20 to 25 minutes. The chicken should be cooked through, and the okra should be just tender.
- If you wish, remove the chicken to a platter. Stir the okra into the sauce, and add the parsley. Add salt and pepper to taste, then spoon over the chicken and serve. Alternatively, stir everything together in the pot, season, and serve with rice or bulgur. Pass thick plain yogurt for topping.
Nutrition Facts : @context http, Calories 465, UnsaturatedFat 20 grams, Carbohydrate 14 grams, Fat 30 grams, Fiber 5 grams, Protein 34 grams, SaturatedFat 8 grams, Sodium 889 milligrams, Sugar 5 grams, TransFat 0 grams
CHICKEN WITH GARLIC-TOMATO SAUCE
My husband and I made up this recipe as we went along, and we love the way it turned out. It reminds us me something found at Italian restaurants. -Angela Schellenberg of Steinbach, Manitoba
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Sprinkle both sides of chicken with pepper. In a large nonstick skillet over medium-high heat, brown chicken on each side in 1 teaspoon oil. Remove and keep warm. , In the same skillet, saute tomatoes and garlic in remaining oil for 1 minute. Add carrots; saute 2-3 minutes longer. Combine the tomato sauce, broth, tomato paste and rosemary; stir into skillet. Bring to a boil. , Return chicken to the pan. Reduce heat; cover and simmer for 10-12 minutes or until chicken juices run clear and carrots are crisp-tender. Serve with pasta.
Nutrition Facts : Calories 197 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 510mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
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- 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.
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4.4/5 (19)Total Time 45 minsCategory Main CoursesCalories 258 per serving
- Heat the olive oil in a large skillet over medium high heat. Working in batches if needed, add the chicken skin side down to the pan. Sauté until the skin is browned, about 5 – 7 minutes. Remove chicken from pan and set aside.
- Add the okra to the pan and sauté about five minutes. Add garlic and sauté until fragrant, about 30 seconds to one minute.
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