Chicken and Okra Stew

Chicken and Okra Stew
Photo by Kwaku Alston

Ingredients

  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 ½ cups chopped green bell pepper
  • 2 ½ cups chopped plum tomato
  • 2 tablespoons chopped fresh parsley
  • 2/3 cup finely chopped celery
  • 2 pounds skinless, boneless chicken thighs, quartered
  • 1/8 teaspoon ground cloves
  • + 7 more ingredients
    • 1 habanero pepper
    • 1 pound fresh okra pods, cut into 1-inch pieces
    • 1 cup finely chopped onion
    • 1 teaspoon salt
    • 1 tablespoon chopped fresh oregano
    • 4 teaspoons canola oil, divided
    • 1 teaspoon freshly ground black pepper

1. Heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add half of chicken to pan; cook 6 minutes, browning on all sides. Remove chicken from pan. Add remaining chicken to pan; cook 6 minutes, browning on all sides. Remove chicken from pan. 2. Cut habanero in half. Seed one half of pepper...

View full recipe at My Recipes

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