Braised Chicken With Okra And Tomatoes Recipes

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.

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.

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.

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.

BAKED CHICKEN AND OKRA

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Spread the rice over the bottom of a 10x15 inch baking dish. Layer the chicken pieces, tomatoes, okra, and bay leaves on top of the rice. Pour the broth and reserved tomato juice over the ingredients and season with salt and pepper.
• Cover and bake for 2 hours, until the chicken is tender and falling off the bone. Remove the bay leaves. Serve in large bowls with plenty of rice and sauce.

CHICKEN STEW WITH OKRA AND TOMATOES

Steps:

• Sprinkle chicken thighs with 1 tablespoon Cajun seasoning, the paprika, granulated garlic, granulated onion, 1/2 teaspoon black pepper and 1 teaspoon olive oil. Massage chicken with all the seasonings then let sit until room temperature, about 20 minutes.
• Heat remaining 2 tablespoons olive oil in a large Dutch oven over medium until hot, about 5 minutes. Place the chicken thighs into the hot oil and cover. Cook until brown on one side, about 5 minutes, then flip the chicken, cover and cook until brown on the other side, another 5 minutes. (Covering the chicken helps keep it juicy.) Remove the thighs and set aside, leaving the fat and juices in the pan.
• Increase the heat to high and add the okra, the holy trinity (onion, bell pepper and celery), salt and remaining 1/2 teaspoon black pepper to the pan. Sauté, stirring frequently, until starting to look translucent, 3 to 4 minutes.
• Add the minced garlic and cook until fragrant, about 1 minute.
• Add the tomato paste, cayenne, cumin and remaining 1 teaspoon Cajun seasoning; stir to combine.
• Add the chopped tomatoes and chicken broth to the pan, stirring and scraping up the brown bits from the bottom of the pan as the mixture cooks. Add chicken, bay leaf and chopped parsley.
• Stir the stew and bring to a boil. Then, reduce heat to a simmer, stirring constantly, to let the okra thicken the stew. Cover the pot, vented on one side, and let the stew simmer for 35 minutes, occasionally stirring, until chicken is tender enough that you can break off a piece with your spoon.
• Remove chicken from pot, let it cool slightly, then cut it into thick shreds, discarding bones; add the shredded chicken back to the pot and stir. Taste and adjust seasonings as needed; discard bay leaf. Add scallions, if you like, and serve hot, by itself or with rice.