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 caloriescarbohydrate: 11.7 gcholesterol: 71.4 mgfat: 14 gfiber: 2.2 gprotein: 21.1 gsaturatedFat: 3.6 gservingSize: -sodium: 342.8 mgsugar: 2.4 gtransFat: : -unsaturatedFat: : -
Directions Chicken Stew with Okra, Corn, and Tomatoes
Directions
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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.