Chicken Smothered In Okra Tomato Sauce Food

CHICKEN WITH TOMATOES AND OKRA

Chicken With Tomatoes and Okra image

This main dish is easy to make as a budget dinner. It can feed four people for less than $10. Chicken thighs are economical and full-flavored. But we often pass over them in the grocery store because many recipes call for chicken breasts. The frying oil, which is made from a blend of soybean and peanut oil, adds a robust, nutty flavor. This recipe came from www.louana.com/10Meals.cfm

Provided by lmonitor

Categories Chicken Thigh & Leg

Time 40m

Yield 2 chicken thighs, 4 serving(s)

Number Of Ingredients 10

Ingredients

1/3 cup louana southern frying oil
8 bone-in chicken thighs
1 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper
1 1/2 cups fresh or frozen (1/2-inch-thick) sliced okra
1 (14 1/2 ounce) can whole canned tomatoes, drained and crushed
1 tablespoon white vinegar
1 tablespoon flour
1/2 teaspoon sugar
1 cup reduced-sodium chicken broth

Steps:

Heat oil in a large skillet over medium-high heat.
Season chicken evenly with 1 teaspoon salt and pepper.
Add chicken to pan; sauté 4 minutes on each side or until brown. Remove chicken from pan.
Add okra to pan; cook two minutes. Stir in okra, broth, tomatoes and sugar; bring to a boil.
Gently place chicken in tomato mixture. Reduce heat, and simmer 20 minutes or until chicken is done, stirring occasionally.
Remove about 1/4 cup hot broth from pan; stir vinegar and flour into broth mixture. Return broth mixture to pan; bring to a boil. Cook 1 minute or until sauce is slightly thick.

Nutrition Facts : Calories 606.5, Fat 47.4, SaturatedFat 10.7, Cholesterol 157.9, Sodium 1168.8, Carbohydrate 9.6, Fiber 2.2, Sugar 3.7, Protein 35.5

CAJUN CHICKEN WITH OKRA

Cajun Chicken with Okra image

Quick dinner of chicken and okra, Cajun-style.

Provided by Michellea Southern David

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

2 teaspoons vegetable oil
4 (4 ounce) skinless, boneless chicken breast halves
1 (14.5 ounce) can diced tomatoes with garlic and onion, undrained
⅔ cup low-sodium chicken broth
2 cloves garlic, crushed
¼ teaspoon salt
⅛ teaspoon cayenne pepper
1 (10 ounce) package frozen cut okra, thawed
2 tablespoons water
1 ½ tablespoons all-purpose flour
¼ teaspoon hot pepper sauce
2 cups cooked long-grain white rice

Steps:

Heat oil in a skillet over medium-high heat. Add chicken; cook until browned, about 2 minutes per side. Add tomatoes, chicken broth, garlic, salt, and cayenne. Cover, reduce heat, and simmer for 8 minutes. Add okra, cover, and simmer for 3 minutes more.
Combine water and flour in a small bowl and add to the skillet. Simmer, uncovered, until thick and chicken is no longer pink in the centers, about 2 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Stir in hot sauce. Serve over rice.

Nutrition Facts : Calories 318.6 calories, Carbohydrate 36.4 g, Cholesterol 65.3 mg, Fat 6.3 g, Fiber 2.8 g, Protein 29.5 g, SaturatedFat 1.3 g, Sodium 730.2 mg, Sugar 7.2 g