Okra Chicken And Rice Casserole Recipes

TURKISH CHICKEN AND OKRA CASSEROLE

Steps:

• Trim the stems from the okra, and place them in a large bowl. Salt generously, douse with the vinegar, and let sit for 30 minutes to an hour while you prepare the other ingredients and begin cooking the dish. Toss from time to time.
• Heat half the olive oil over medium-high heat in a large lidded skillet or casserole. Brown the chicken in batches. Set the chicken aside in a bowl. Drain off excess fat from the pot and discard. Turn the heat down to medium, and add the remaining olive oil and the onions. Cook, stirring, until they begin to soften, about three minutes. Add the coriander seeds and Aleppo pepper (or chili powder or paprika), and stir until the onions are tender, about two minutes. Add the garlic, and stir for about 30 seconds until fragrant. Add the tomatoes and sugar. Cook, stirring often, until the tomatoes have cooked down slightly, about 10 minutes. Stir in the dissolved tomato paste, and bring to a simmer. Add salt to taste.
• Return the chicken pieces to the pot, reduce the heat to low, cover and simmer for 25 to 30 minutes.
• Drain the okra, and rinse thoroughly. Add to the pot with the chicken, arranging the okra on top of the chicken pieces. Add the lemon juice, cover the pan and simmer for another 20 to 25 minutes. The chicken should be cooked through, and the okra should be just tender.
• If you wish, remove the chicken to a platter. Stir the okra into the sauce, and add the parsley. Add salt and pepper to taste, then spoon over the chicken and serve. Alternatively, stir everything together in the pot, season, and serve with rice or bulgur. Pass thick plain yogurt for topping.

OKRA, CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a 9x13 inch baking dish combine the soup, water, rice, okra, paprika and ground black pepper. Place the chicken on top of the rice mixture. Sprinkle with additional paprika and ground black pepper.
• Cover and bake in the preheated oven for 45 minutes or until the chicken is cooked through and the juices run clear. (For creamier rice, increase the water amount to 1 1/3 cups).

CAJUN CHICKEN WITH OKRA

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.

SKILLET OKRA AND RICE

Steps:

• In a 10-inch nonstick skillet, heat the oil over medium-high heat.
• Add the rice and cook about 3 minutes, stirring frequently or until lightly brown.
• Add the onion, bell pepper and garlic; cook 5 minutes, stirring frequently, or until onion begins to soften.
• Stir in remaining ingredeints except for the okra.
• Heat to boiling, reduce heat; cover and simmer until rice is tender.
• Add the okra, cover and simmer 10 minutes longer or until okra is tender.
• Remove bay leaf and serve.

CREOLE CHICKEN AND OKRA RECIPE

Steps:

• Remove and discard chicken skin. In nonstick Dutch oven, place oil and heat over medium temperature.
• Add chicken and cook, turning, about 10 minutes or until brown on all sides. Remove chicken to warm bowl.
• To Dutch oven, add onion, green pepper, celery and garlic; stir and cook about 5 minutes. Add okra and cook, stirring, about 5 minutes more.
• Stir in tomatoes, parsley, paprika, bay leaf and salt. Return chicken to Dutch oven and spoon vegetable mixture over top.
• In small bowl, mix together chicken broth, wine and hot pepper sauce; pour over all.
• Cover, reduce heat to low and cook about 30 minutes or until fork can be inserted in chicken with ease. Serve with rice, if desired.