Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary test

prep:
15 mins
cook:
50 mins
total:
65 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

257 calories; protein 21.1g; carbohydrates 11.7g; fat 14g; cholesterol 71.4mg; sodium 342.8mg. Full Nutrition
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Reviews (1)

2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/07/2020
I'm so privileged and happy to be the first review of our friend Bibi's soon-to-be published recipe! This is a light, bright , and fresh summer veggie chicken stew sure to delight your family and friends! I halved the chicken, yet kept all other ingredients as written. Since I used b/s chicken breasts, I needed to change the cooking technique somewhat, I cubed the chicken breast and sauteed that first, removed from the skillet, and then sauteed the onion and garlic separately. I tossed the chicken back into the skillet along with the rest of the ingredients, and brought to a boil, covered and turned heat to low, as instructed. Covered with the lid and cooked for 10 minutes more. Added the slurry, and when done, served over long grain rice. Fabulous summer meal, Bibi! Thank you for sharing your talent for recipe creating and your precious friendship! Read More