Chicken Stew with Okra, Corn, and Tomatoes recipe

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Ingredients

1 tablespoon extra-virgin olive oil
2 pounds boneless, skinless chicken thighs
2 teaspoons Cajun seasoning, or to taste
1 teaspoon ground black pepper, or to taste
1 cup chicken broth
½ cup chopped onion
2 cloves garlic, minced
2 cups sliced okra
1 ½ cups fresh corn kernels
1 cup diced fresh tomatoes
2 dashes hot sauce, or to taste
3 tablespoons water
2 tablespoons cornstarch

Nutrition Info

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
servingSize: -
sodium: 342.8 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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).

  3. 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.

  4. Mix water and cornstarch together in a small bowl and stir into the sauce rapidly until thickened, about 3 minutes.

Recipe Yield

8 servings

Recipe Note

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.

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