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.

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. Gently mix everything together, being careful not to crush the okra. You can have Chicken and Okra stew using 25 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Chicken and Okra stew

You need of The Stew.
You need 2 of chicken thighs.
It's 2 tbsp of Greek yogurt (optional).
Prepare 2 tsp of cajun/creole seasoning (Like Tony Cachere's).
It's 1 tsp of olive oil.
You need 1 of onion, chopped.
Prepare 3 of carrots, sliced at an angle.
Prepare 5 cloves of garlic, minced or grated.
You need 1 tsp of cumin.
It's 1 tsp of sage.
You need 2 tsp of paprika.
It's 1/2 tsp of cinnamon.
Prepare 1/2 tsp of turmeric.
It's 1/2 tsp of black pepper.
It's 1 tsp of salt.
You need 3 cups of chicken broth, bone broth, etc. Your choice.
You need 4 of roma tomatoes, blended.
You need 1 of small can diced tomatoes.
Prepare of About 25-30 whole okra.
Prepare of Some chopped La Costena canned chilies, or chili powder (spicy!).
You need of The Rice (Shaami Style).
It's 2 cups of basmati white rice (or long grain white).
Prepare 1/2 cup of broken vermicelli noodles.
It's 2 tbsp of olive oil.
It's 1/2 tsp of salt.

Recent report shows you may want to stop eating take-out chicken and replace it with your own home-cooked chicken recipes. Season to taste, serve with rice, season with hot sauce, and garnish with green onions. Cooked chicken is microwaved with tomatoes, onions, butter beans, corn and okra in this quick and easy stew. The Chicken and Okra Stew, except, unbeknownst to me, Jim Romanoff had decided to add a new chapter to the story of the stew.

Chicken and Okra stew instructions

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..
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)..
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..
In a large pot, add the sauteed veggies, broth, blended tomatoes, canned tomatoes, and optional chilies..
Cover mixture and let simmer for 15 minutes..
While stew is simmering, shred chicken and rinse okra..
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.
Add the shredded chicken and okra into the stew, and simmer it for 8 minutes. Remove from heat..
Serve the stew on top of the rice. Feel free to be creative with the recipe and sub as needed! Enjoy..

I know it looks really weird and it gets slimy inside. This stew isn't slimy at all, the okra gives the sauce body. Soup and Stew Comfort Food Creole Chicken. A classic spicy chicken and andouille sausage gumbo with okra. I've tried dozens of gumbos in my travels in the Deep South, and none have been bad.