Okra Chicken And Tomato Stew Recipes

CHICKEN STEW WITH OKRA

Steps:

• Arrange chicken in 1 layer on a tray, then sprinkle with salt and let stand at room temperature 30 minutes.
• While chicken stands, pulse tomatoes with their juice in a food processor until finely chopped.
• Stir water into tomato paste in a small bowl until smooth.
• Pat chicken dry. Heat oil in a 10- to 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, without crowding, in 3 or 4 batches, turning over occasionally, until golden, about 6 minutes per batch. Transfer with tongs as browned to a 6- to 7-quart heavy pot. Pour off all but 2 tablespoons fat from skillet, then add onion and cook over moderate heat, stirring occasionally, until edges are golden, 2 to 3 minutes.
• Add onion, chopped tomatoes, tomato paste mixture, garlic paste, and cayenne to chicken in pot.
• Whisk together peanut butter and 1 cup broth in a bowl until smooth, then add to chicken along with remaining 3/4 cup broth, stirring to combine well (chicken will not be completely covered with liquid). Bring to a boil, uncovered, then reduce heat and simmer, covered, stirring occasionally (to prevent sticking), until chicken is very tender, 25 to 30 minutes.
• Peel sweet potato and cut into 1-inch chunks. Stir into stew along with okra, then simmer, covered, until potato is tender but not falling apart, 10 to 12 minutes.

OKRA, CHICKEN, AND TOMATO STEW

Steps:

• Put the water, lemon juice, and salt into a large bowl and add the fresh or thawed frozen okra. Let the mixture stand at room temperature for an hour. Remove the pods, letting the liquid drain from them back into the bowl. Discard the liquid in the bowl. Put the drained pods in a large strainer and rinse them under cold running water. Place the drained and rinsed pods on several layers of paper towel or a lint free cotton kitchen towel and pat them dry. Heat the oil in a large skillet over medium high heat. Add the chicken breasts and brown them on each side (about 4-5 minutes per side). Remove the chicken from the pan and place it on a plate. Add the onion to the pan and saute until lightly browned (about 5 minutes). Add the okra to the onions and saute for 5 minutes. Stir frequently to prevent burning. Add the broth, tomatoes, salt, and pepper to the onion/okra mixture and bring to a boil. Reduce the heat to low and simmer the mixture for 15 minutes. Add the chicken breasts to the pan. Spoon some of the okra mixture over the chicken breasts to cover them. Cover the pan and gently simmer the stew for 20-30 minutes or until the chicken is cooked through. Add salt and pepper to taste. Spoon over the hot white rice and serve immediately. cook's notes * You can use frozen okra in place of the fresh okra. If using frozen okra, thaw and drain it before adding it to the lemon/water mixture. A half cup of cooked okra has 25 calories, 2 grams of fiber, 1.5 grams of protein, 5.7 carbohydrates and is a good source of Vitamin A and potassium

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.

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.

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.

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.

OKRA STEW

Steps:

• In a heavy bottomed saute pan over medium-high heat, heat 1 tablespoon olive oil, add the beef and cook for 4-5 minutes without touching. Flip over and cook for an additional 4-5 minutes. Set the beef aside
• In the same pan, add the remaining olive oil along with the garlic, cilantro and onions and cook until soft and fragrant, about 2 minutes.
• Add the frozen okra, salt, pepper and 7 Spice to the garlic cilantro mixture and stir well, coating the okra with the mixture and breaking up the frozen okra. Cook the okra, stirring occasionally until the okra is fully cooked, about 10 minutes.
• Add the tomato paste, fresh cut tomatoes and 4 cups of water to the pan. Then return the beef tips, and mix to incorporate everything together. Lower heat to low and simmer covered for 15 minutes until sauce thickens.
• Serve over traditional Arabic rice pilaf and sprinkle fresh cilantro for garnish.

OKRA, ONION, AND TOMATO STEW

Steps:

• In a medium stockpot, heat 1 tablespoon olive oil over medium-high heat. Add half of the okra, and cook until color begins to change, 2 to 3 minutes. Season with salt and pepper. Remove from pan, and set aside. Add 1 tablespoon oil to pan, and repeat with remaining okra.
• Add remaining 4 tablespoons oil, and heat. Add onions and a pinch of salt. Cook, stirring occasionally, until soft and translucent, 8 to 10 minutes. Add garlic, reduce heat to medium, and cook until onions are lightly caramelized, about 2 minutes. Stir in oregano and Aleppo pepper, and cook 1 minute.
• Add tomatoes, reduce heat to low, and cook for 5 minutes. Add reserved okra and chicken stock, stirring to combine. Simmer until okra is tender, 15 to 20 minutes. Stir in olives and parsley. Taste, and adjust for seasoning.

BEEF, TOMATO, AND OKRA STEW

Steps:

• Heat oil in a large, deep skillet or pot over medium heat. Add beef, onion, bell pepper, butter, and garlic. Saute until vegetables are soft, onion is translucent, and beef is browned, 5 to 7 minutes. Add tomatoes, okra, water, chicken base, seasoned salt, and garlic powder.
• Bring to a boil. Reduce heat and let simmer, stirring occasionally, about 30 minutes. Season with salt and pepper.

STEWED OKRA & TOMATOES WITH CHICKEN SAUSAGE

Steps:

• Slice the chicken sausage. Cook on medium heat for 5 minutes. Remove from heat and set to the side.
• Remove the kernels from the corn and set to the side (if using fresh ears of corn).
• Ensure the pan is set to medium heat. Add butter and minced garlic, frequently stirring for 1 minute.
• Add okra to the pan and season with sea salt. Cook uncovered for 10 to 15 minutes to help eliminate some excess slime.
• Add chicken sausage, corn, fire-roasted tomatoes, tomato sauce, lima beans, and all seasonings to the pan. Cook covered for 15 minutes.
• Serve alone or with rice.

CHICKEN STEW WITH OKRA

Steps:

• Arrange chicken in 1 layer on a tray, then sprinkle with salt and let stand at room temperature 30 minutes.
• While chicken stands, pulse tomatoes with their juice in a food processor until finely chopped.
• Stir water into tomato paste in a small bowl until smooth.
• Pat chicken dry. Heat oil in a 10- to 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, without crowding, in 3 or 4 batches, turning over occasionally, until golden, about 6 minutes per batch. Transfer with tongs as browned to a 6- to 7-quart heavy pot. Pour off all but 2 tablespoons fat from skillet, then add onion and cook over moderate heat, stirring occasionally, until edges are golden, 2 to 3 minutes.
• Add onion, chopped tomatoes, tomato paste mixture, garlic paste, and cayenne to chicken in pot.
• Whisk together peanut butter and 1 cup broth in a bowl until smooth, then add to chicken along with remaining 3/4 cup broth, stirring to combine well (chicken will not be completely covered with liquid). Bring to a boil, uncovered, then reduce heat and simmer, covered, stirring occasionally (to prevent sticking), until chicken is very tender, 25 to 30 minutes.
• Peel sweet potato and cut into 1-inch chunks. Stir into stew along with okra, then simmer, covered, until potato is tender but not falling apart, 10 to 12 minutes.
• Cooks' note: Chicken stew, without sweet potato and okra, can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat stew before proceeding with recipe.

TURKISH CHICKEN AND OKRA STEW

Steps:

• Put the okra in a bowl and sprinkle with the vinegar and salt. Toss and let sit for 1 hour.
• Meanwhile, in a large earthenware casserole set on a heat diffuser, melt the butter with the oil over high heat. Once the butter stops sizzling, brown the chicken pieces, about 12 or (If you are not cooking with earthenware and a diffuser, cook over medium-high heat and check for doneness in about 8 minutes.) Remove the chicken and set aside.
• Add the onions, coriander, and red pepper and cook until the onions soften, stirring and tossing, 6 to 8 minutes. Add the garlic, sugar, and oregano, stir, and add the tomato paste and tomatoes, stirring again to incorporate the paste. Bring to a boil, return the chicken to the pan, and reduce the heat to medium-low. Cover and cook until the meat is firm, turning it a few times, about 30 minutes.
• Put the okra in a strainer and rinse under running water. Arrange them on top of the chicken, pushing them down a little into the broth, then pour the lemon juice over everything, and season with salt and pepper. Cover and cook until the okra is tender, shaking the casserole from time to time, about 40 minutes. Serve immediately.

OKRA STEW

Steps:

• Heat the palm oil in a soup pot over medium heat. It has a low smoke point, so when it smokes, add the onions and stir well. Cook them, stirring often, until soft. Add the garlic, ginger and minced chiles and cook another minute. Salt everything well.
• Stir in the tomato paste and cook that for a minute or two, stirring often. Add the diced tomatoes, the grains of Selim, and the stock and stir well. Bring to a simmer and cook uncovered for 15 minutes.
• Add the okra and cook another 15 minutes, or until the okra is tender. You want a fairly substantial stew, so only add additional water or stock if everything is getting sticky. Season with salt to taste and add the pepper in at the end. Serve over meat, fish or with rice.

CHICKEN, OKRA AND TOMATO STEW WITH FRIED GNOCCHI

Steps:

• Heat butter in a large over medium heat until melted.
• Add gnocchi to the skillet in a single layer.
• Cook for 10-12 minutes stirring occasionally until nicely browned and crisp.
• Remove gnocchi from skillet and set aside on a plate.
• In the same skillet, heat 2 tablespoons olive oil over medium heat.
• Add the onion, tomatoes and okra. Sauté for 3-4 minutes.
• Add the chicken pieces and sauté another 4-5 minutes until veggies are soft and chicken is cooked mostly through.
• Add the garlic and sauté for another minute until fragrant.
• Stir in the cayenne, basil, thyme, oregano, salt and pepper.
• Add the tomato sauce and cook for another 2-3 minutes over medium heat.
• Add the gnocchi back to the skillet and stir together.
• Remove from heat. Serve with fresh parsley and parmesan cheese if desired.

CHICKEN AND OKRA STEW RECIPE

Steps:

• Season your chicken pieces with salt and freshly ground black pepper. In a large pot heat oil and brown the chicken pieces. Remove chicken from the pot and set aside.
• Add the onion, celery and carrots, saute for five minutes. Add the garlic and cook for another minute.
• Add the tomato paste, cook while stirring for a minute.
• Add the chicken stock and chopped tomatoes and bring to a boil.
• Add the paprika, cumin and cayenne. Bring back to a boil and the reduce heat and simmer on low heat for 20 minutes.
• Bring the heat up to medium high, add the okra and continue to cook for 10 more minutes.
• Season with salt, Worcester sauce and freshly ground black pepper and serve.

OKRA, ONION AND TOMATO STEW

Steps:

• In a large saucepan heat 1 tablespoon olive oil. Add 1/2 the okra and saute until lightly seared, about 2 to 3 minutes. Season with salt and pepper. Reserve. Reheat pan, add 1 tablespoon olive oil and repeat with remaining okra. Reserve. In a heavy gauge saucepan heat remaining 1/4 cup olive oil and add onions. Season with a pinch of salt and cook until soft and translucent, about 8 to 10 minutes. Stir in garlic. Turn heat to medium and cook onions until lightly caramelized, about 2 more minutes. Add dry oregano and Aleppo, stir and cook for 1 minute. Add tomatoes, lower heat and cook for 5 to 6 minutes. Add seared okra and stir to combine. Add Herb Tea. Simmer on low heat for 15 to 20 minutes. When okra is slightly tender, fold in olives, parsley and olive oil. Adjust seasoning and serve.

CRISPY GRILLED OKRA

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Wash and pat okra dry with a kitchen towel.
• Toss okra in olive oil and season with salt and pepper.
• Place okra on the preheated grill, perpendicular to the cooking grate, and cook for 2 minutes per side.