How to Make Perfect Chicken and Okra stew

Chicken and Okra stew. This hearty Chicken and Okra Stew is something like Brunswick stew, that old-fashioned Southern favorite—only the Haitian version is certainly fierier, thanks to the habanero. If you don't like it quite so spicy, use a seeded, minced jalapeño, which is somewhat fruitier and not as powerful. This simple and tasty Chicken Okra stew combines basic ingredients like okra, chicken, and carrots, then takes the dish to another level with the addition of African spices.

Gently mix everything together, being careful not to crush the okra. Recent report shows you may want to stop eating take-out chicken and replace it with your own home-cooked chicken recipes. We barely see these two ingredients together specially in the Filipino cuisine as we always associate okra with other vegetables such as pinakbet and other soupy dishes like sinigang, chicken and okra. You can cook Chicken and Okra stew using 25 ingredients and 9 steps. Here is how you cook it.

Ingredients of Chicken and Okra stew

1. You need of The Stew.
2. It's of chicken thighs.
3. You need of Greek yogurt (optional).
4. It's of cajun/creole seasoning (Like Tony Cachere's).
5. Prepare of olive oil.
6. Prepare of onion, chopped.
7. You need of carrots, sliced at an angle.
8. You need of garlic, minced or grated.
9. It's of cumin.
10. Prepare of sage.
11. You need of paprika.
12. Prepare of cinnamon.
13. It's of turmeric.
14. It's of black pepper.
15. You need of salt.
16. It's of chicken broth, bone broth, etc. Your choice.
17. You need of roma tomatoes, blended.
18. You need of small can diced tomatoes.
19. Prepare of About 25-30 whole okra.
20. You need of Some chopped La Costena canned chilies, or chili powder (spicy!).
21. Prepare of The Rice (Shaami Style).
22. It's of basmati white rice (or long grain white).
23. You need of broken vermicelli noodles.
24. You need of olive oil.
25. It's of salt.

This Greek chicken stew with okra and potatoes can also be made with rabbit, something that for me makes it even more appealing and traditional. And for those of you who are afraid of the slimy okra, let me tell you that the acidity of the tomatoes and the lemon juice doesn't let any sliminess to develop. Cooked chicken is microwaved with tomatoes, onions, butter beans, corn and okra in this quick and easy stew. Make this stew a day ahead to allow the flavors in this highly seasoned stew with Andouille sausage, chicken and okra develop.

Chicken and Okra stew step by step

1. Before cooking, marinate chicken thighs in the cajun seasoning and yogurt. (Yogurt has enzymes that help it become very tender, but it could be subbed for oil or even pineapple juice.) Leave in fridge for anywhere from 30 minutes to overnight..
2. Once marinated, get a cast iron skillet on medium-high heat. Add 1 tsp oil. Brown chicken thighs each side for 3 minutes (they do not need to be completely cooked)..
3. Remove chicken, and save the juices. Saute the onion in the remaining juices for 3 minutes, then add carrots, and cook for 2 additional minutes. Then, add garlic and ALL spices and cook for 1.5 minutes..
4. In a large pot, add the sauteed veggies, broth, blended tomatoes, canned tomatoes, and optional chilies..
5. Cover mixture and let simmer for 15 minutes..
6. While stew is simmering, shred chicken and rinse okra..
7. For the rice: rinse rice until the water runs clear. I like to put it in a bowl and get in there with my hands. Let the rice soak in water for 10 minutes, or until you can break a grain between your thumbnail and finger. Brown the broken vermicelli on medium heat, about 3-4 minutes. Watch carefully so they don't burn! Drain the rice, add it to the same pot as the pasta. Add 3.5 cups of water, bring it to a boil, cover, and turn back down to low for 15 min. Fluff it.
8. Add the shredded chicken and okra into the stew, and simmer it for 8 minutes. Remove from heat..
9. Serve the stew on top of the rice. Feel free to be creative with the recipe and sub as needed! Enjoy..

Using tongs, transfer chicken to strainer and cool, saving cooking liquid. 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. Drain the okra, and rinse thoroughly. It boils, begins to look dry, so I add some vegetable oil by the sides of the pan, cover for four minutes, checked and turned the chicken over, added a little stew before.