Chicken and Okra stew

Name: Chicken and Okra stew
Total time: 3600 s
Yield: 6 people
Cuisine: American
Ingredients: 2 chicken thighs; 2 tbsp Greek yogurt (optional); 2 tsp cajun/creole seasoning (Like Tony Cachere's); 1 tsp olive oil; 1 onion, chopped; 3 carrots, sliced at an angle; 5 cloves garlic, minced or grated; 1 tsp cumin; 1 tsp sage; 2 tsp paprika; 1/2 tsp cinnamon; 1/2 tsp turmeric; 1/2 tsp black pepper; 1 tsp salt; 3 cups chicken broth, bone broth, etc. Your choice; 4 roma tomatoes, blended; 1 small can diced tomatoes; About 25-30 whole okra; Some chopped La Costena canned chilies, or chili powder (spicy!); 2 cups basmati white rice (or long grain white); 1/2 cup broken vermicelli noodles; 2 tbsp olive oil; 1/2 tsp salt

Mary DaVega @cook_24687728

A southern U.S. favorite with a few twists: I serve it with lebanse style rice, and the spices have a twist. I added cinnamon and turmeric, which are not commonly used in the US for savory dishes! Also- the okra are kept whole, which keeps them from becoming slimy, and they stay tender. An easy, personal favorite, I hope you enjoy.

Tips:
-Put your onion in the freezer 15 minutes prior to chopping. Helps with tears :-)
-Dont overcook chicken!
-There are a lot of ingredients, so rather just imagine it in stages: brown chicken, cook veggies and spices, add liquids and simmer, cook rice, and add okra and chicken. Voila

Mary DaVega @cook_24687728

Saved

Ingredients

1 hour

6 people

The Stew
2chicken thighs
2 tbspGreek yogurt (optional)
2 tspcajun/creole seasoning (Like Tony Cachere's)
1 tspolive oil
1onion, chopped
3carrots, sliced at an angle
5 clovesgarlic, minced or grated
1 tspcumin
1 tspsage
2 tsppaprika
1/2 tspcinnamon
1/2 tspturmeric
1/2 tspblack pepper
1 tspsalt
3 cupschicken broth, bone broth, etc. Your choice
4roma tomatoes, blended
1small can diced tomatoes
About 25-30 whole okra
Some chopped La Costena canned chilies, or chili powder (spicy!)
The Rice (Shaami Style)
2 cupsbasmati white rice (or long grain white)
1/2 cupbroken vermicelli noodles
2 tbspolive oil
1/2 tspsalt

Saved

Steps

1 hour

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.