Okra Tomatoes With Chicken Food

BAKED CHICKEN WITH OKRA AND TOMATOES

Steps:

• Preheat oven to 350 degrees.
• Season chicken thighs with salt and pepper.
• Heat the olive oil in a large skillet over medium high heat. Working in batches if needed, add the chicken skin side down to the pan. Sauté until the skin is browned, about 5 - 7 minutes. Remove chicken from pan and set aside.
• Add the okra to the pan and sauté about five minutes. Add garlic and sauté until fragrant, about 30 seconds to one minute.
• Add the chicken broth and the tomato paste to the pan. Stir tomato paste is completely dissolved. Add the tomatoes and herbs cook for 2 to 3 minutes. Season sauce with salt and pepper.
• Spread tomato sauce into the bottom of a 9 x 13 x 2-inch baking dish. Nestle the chicken thighs in the sauce. Bake for 40-45 minutes or until the meat's internal temperature reaches 170 degrees. Allow chicken to rest for 10-15 minutes before serving.
• Serve with tomato sauce drizzled over the top.

BRAISED CHICKEN WITH OKRA AND TOMATOES

Steps:

• Cook the bacon in a large wide pot or Dutch oven over high heat, stirring, until crisp, about 4 minutes. Remove with a slotted spoon to paper towels to drain; leave the drippings in the pot.
• Season the chicken generously with salt and pepper and dust with the flour. Add skin-side down to the pot with the bacon drippings; cook until golden brown, 5 to 8 minutes.
• Meanwhile, trim the okra and thinly slice the onion. Remove the chicken to a plate; add the okra, onion, garlic, oregano and red pepper flakes to the pot. Cook over medium-high heat, stirring occasionally and scraping up any browned bits, until the onion starts softening, about 4 minutes. Crush the tomatoes into the pot with your hands and stir well; bring to a boil. Nestle the chicken skin-side up in the sauce. Cover, reduce the heat to medium low and simmer until the chicken is cooked through and the okra is tender, 15 to 20 minutes.
• Stir the reserved bacon into the okra mixture and season with salt and pepper. Serve the chicken and okra mixture with cornbread.

CHICKEN STEW WITH OKRA, CORN, AND TOMATOES

Steps:

• Heat olive oil in a deep, 12-inch non-stick skillet over medium heat. Season each chicken thigh with Cajun seasoning and black pepper. Add chicken to shimmering oil and cook until browned, about 5 minutes per side.
• Add chicken broth, chopped onion, and minced garlic. Bring to a boil, cover, reduce heat to low, and simmer until the chicken is almost done, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
• Increase heat to medium, add okra, corn, and tomatoes, and bring to a boil. Replace lid, reduce heat to low, and simmer until vegetables are soft and internal temperature of the chicken is 165 degrees F (74 degrees C), about 10 more minutes.
• Mix water and cornstarch together in a small bowl and stir into the sauce rapidly until thickened, about 3 minutes.

CHICKEN WITH TOMATOES AND OKRA

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.

STEWED OKRA AND TOMATOES

Steps:

• In a heavy bottomed saute pan over medium-high heat, add the bacon. Render the bacon until crisp. Remove from pan and reserve. Add the onion and saute until tender, about 3 minutes.
• Add the okra and tomatoes, making sure to add the reserved juice from the tomatoes to the saute pan. Season with salt and pepper and simmer for 15 minutes.

OKRA & TOMATOES WITH CHICKEN

Steps:

• Cook the bacon & set aside.
• Season the chicken generously with salt & pepper. Add the chicken to the slow cooker with the diced tomatoes, broth, onion, salt, sugar (if using), paprika, pepper, and hot sauce if using. Stir to mix well.
• Cover & cook HIGH 2-3 hours or LOW 4-6.
• Stir in okra. Cook an additional 15 minutes or until okra is heated through. Garnish with cooked bacon before serving.
• Turn on the Instant Pot to the sauté setting. When hot and the bacon. Cook 3-5 minutes or until bacon is cooked to your liking. Remove the bacon and set aside.
• Add the onion and cook 3-5 minutes or until soft. Add the garlic and cook an additional minute.
• Pour in the broth & deglaze the bottom by using a wooden spoon scrape the bottom of the Instant Pot to remove any bits that stuck to it. Make sure you scrape it well to avoid burning during cooking.
• Season the chicken generously with salt & pepper. Add the chicken, tomatoes, hot sauce, salt, paprika, sugar (if using), and pepper to the pressure cooker. Stir to mix well.
• Close lid and seal valve. Set high pressure and cook for 9 minutes. If using boneless thighs: Cook on high for 9 minutes.If using bone-in thighs: Cook on high for 10 minutes.When cook time is done, quick release the pressure.
• Open the lid and stir the food. Turn the Instant Pot to the sauté setting. Stir in the okra. Cook 5 minutes, stirring frequently. Garnish with bacon before serving.

CURRIED OKRA WITH TOMATO

Steps:

• If fresh okra is used, trim off tough stems.
• If frozen okra is used, defrost and drain.
• Put the tomatoes in a saucepan and bring to the boil.
• Cook, stirring often to prevent sticking, until the tomatoes are reduced to about two cups.
• Heat the oil in a saucepan over medium high heat and add onions and garlic.
• Cook, stirring, until the mixture is softened.
• Sprinkle with curry powder and ground coriander and cook briefly.
• Stir in the tomatoes and cook about five minutes; reduce heat if mixture is sticking.
• Stir in chilies and fresh coriander.
• Add the okra, chicken broth and salt and pepper to taste.
• Bring to a boil, reduce heat and simmer 15 minutes or until the okra is tender.

OKRA AND TOMATOES

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
• Remove bacon from pan and saute okra, onion, pepper and celery until tender. Add tomatoes, salt and pepper and cook until tomatoes are heated through.
• Garnish with crumbled bacon, if desired.

CHICKEN AND OKRA GUMBO

Steps:

• Place chicken and water in a large kettle. Cover and bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until chicken is tender. , Remove chicken; reserve broth. Set chicken aside until cool enough to handle. Remove chicken from bones; discard bones and cut into meat into cubes; set aside. , In a soup kettle, combine oil or drippings and flour until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 5 minutes more or until mixture is reddish-brown (the color of a penny). Turn the heat to high. Stir in 2 cups reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the onions, celery, green pepper and garlic; cook and stir for 5 minutes. Add the tomatoes, okra, bay leaves, basil, salt, pepper and pepper sauce. Cover and simmer for 1 hour. Add chicken; heat through., Discard bay leaves. Garnish with green onions and parsley. Serve with rice.

CHICKEN SMOTHERED IN OKRA TOMATO SAUCE

Steps:

• Mix together the flour, seasoning salt and pepper.
• Coat the chicken on both sides.
• In a large skillet, heat oil over medium heat, add chicken and cook about 15 minutes, turning to brown both sides.
• Remove chicken and set aside.
• Add the onion, green pepper and celery; cook for 4 to 6 minutes.
• Stir in the garlic, okra, tomatoes, thyme, parsley and pepper sauce.
• Return the chicken to the skillet and spoon sauce over the chicken.
• Cover and cook over medium heat until chicken is done - about 20 minutes.