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Cajun Chicken and Okra
From Stones River Market
<p>I created this meal-in-a-dish recipe many years ago, before I left Louisiana. To the chicken recipe that my mother and grandmother made, which they called “smothered chicken,” I added sliced okra, chopped tomatoes and green pepper and optionally, a serrano hot pepper.</p>Source: I created this to find another use for okra, which I love. (Entered by Kathleen Ferris)
Serves: 4 hungry Jacks, 6 moderately hungry
Ingredients
1/4 cup
olive oil
6 pieces c. 2 1/2+ lbs
meaty pieces of free-range chicken
2 cups
chopped onion
1
large bell pepper, chopped
1
serrano pepper, minced (opt)
1 lb
sliced Clemson okra
2 -3 cups
fresh tomatoes, diced
Step by Step Instructions
- Season chicken pieces with salt and pepper to taste. c 1 tsp. salt.
- Heat oil in large skillet and saute chicken until lightly browned.
- To the skillet, add onion and cook until translucent. Add peppers and cook briefly. Add okra and saute about 10 minutes. Add chopped tomatoes.
- Lower heat, DO NOT ADD WATER, cover and allow chicken and vegetables to cook in their own juices until chicken is cooked through. Taste and adjust seasonings if needed.
- Serve over hot, cooked rice, either white or brown.