Best 7 Chicken Stew With Okra Recipes

CHICKEN STEW WITH OKRA, CORN, AND TOMATOES

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.

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.

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.
• 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.

CARIBBEAN CHICKEN PEPPER POT

Steps:

• Heat a 7-liter pressure cooker over medium heat. Stir in the oil, onion, bay leaves, 1 1/2 tablespoons salt, the allspice, and thyme; cook, uncovered, until soft, about 8 minutes. Increase the heat to high, stir in the tomato paste, and cook, stirring and scraping, until it turns brick red, about 2 minutes.
• Season the chicken with some salt and black pepper, to taste, and add it to the pot, turning to coat with the tomato and onion. Stir in the water, then add the chile, okra, potatoes, and collard greens in that order. You don't need to stir--the collards will cook down and keep everything moist as the cooker comes up to pressure. Close the pressure cooker lid and bring the pressure up to high (which can take up to 10 minutes), then reduce the heat, if necessary, to maintain an even pressure for 7 minutes.
• Remove from the heat and press the pressure indicator stem until no more steam comes out. Carefully open the pot. Remove and discard bay leaves. Ladle the stew into bowls and serve.

CREOLE CHICKEN AND OKRA RECIPE

Steps:

• Remove and discard chicken skin. In nonstick Dutch oven, place oil and heat over medium temperature.
• Add chicken and cook, turning, about 10 minutes or until brown on all sides. Remove chicken to warm bowl.
• To Dutch oven, add onion, green pepper, celery and garlic; stir and cook about 5 minutes. Add okra and cook, stirring, about 5 minutes more.
• Stir in tomatoes, parsley, paprika, bay leaf and salt. Return chicken to Dutch oven and spoon vegetable mixture over top.
• In small bowl, mix together chicken broth, wine and hot pepper sauce; pour over all.
• Cover, reduce heat to low and cook about 30 minutes or until fork can be inserted in chicken with ease. Serve with rice, if desired.

CAJUN CHICKEN WITH OKRA

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.

TURKISH CHICKEN AND OKRA CASSEROLE

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.