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. Stir the sliced chicken back into the pot with the okra as it cooks.

Serve stew over cooked quinoa or brown rice. Pour the chicken stock and chopped tomatoes then bring it to a boil. Season with fish sauce and freshly ground black pepper then serve. You can have Chicken and Okra stew using 25 ingredients and 9 steps. Here is how you cook that.

Ingredients of Chicken and Okra stew

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

This traditional chicken stew with potatoes and okra is a healthy, one-pot dinner that will transfer you inside the warm and cozy kitchen of a Greek grandma. 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. Cut the chicken into chicken stripes. Seasoning with a dash of salt and thyme.

Chicken and Okra stew step by step

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..

Stir in tomato purée and water, bring to a boil, cover, and seal. Reheat stew before proceeding with recipe. Related Video It was very good as well, so maybe next time I shall be posting Okra-bean stew. Enjoy the Okra stew, if you have a palate for gooey-slimy Okra! He named the stew "Jimmo's Chicken & Okra." And the best part was that he made up a fictitious headnote describing that the stew was inspired by "Our friend Jimmo" who enjoyed eating it when he was growing up.