Smothered Chicken With Okra And Steamed Rice Recipes

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SMOTHERED CHICKEN WITH OKRA AND STEAMED RICE



Smothered Chicken with Okra and Steamed Rice image

Provided by Jonathan Moore and Aubrey Janelle

Categories     dinner

Yield 4 servings

Number Of Ingredients 17

1 pound okra, fresh or frozen, chopped
1 medium yellow onion, diced
1 small green pepper, diced
2 celery stalks, diced
2 garlic cloves, minced
¼ teaspoons black pepper
1 teaspoon paprika
¼ teaspoon cayenne pepper
1 14 oz. can roasted crushed tomatoes,
2 bay leaves
Vegetable oil (or another fat)
4 bone-in chicken thighs
2 cups chicken broth
2 strips bacon, cut into small strips
½ teaspoon thyme
2 tablespoons water
1 tablespoon cornstarch

Steps:

  • Dutch ovenWooden spoonCutting boardKnifeMeasuring spoonsMeasuring cups
  • Start off by seasoning the chicken thighs with salt and pepper. In a medium pan, cook the bacon until crispy. Remove the bacon but keep the grease in the pan, then toss in the onion, celery, and green pepper. Saute for 2-3 minutes. Set aside the vegetables with the cooked bacon.Sear the chicken on both sides until it turns a light golden brown. Add the garlic, black pepper, paprika and cayenne and saute for 1 minute. Add cooked bacon and cooked vegetables back to the pan, along with the okra, canned tomatoes, bay leaf, chicken broth and thyme. Give it a good stir, set to medium high and let it simmer uncovered for about 30 minutes. If your chicken is not fully submerged, flip it to the other side at the 10 minute mark. In a small bowl, mix cornstarch and water until smooth. Then pour mixture into the pot. Continue cooking until the smothered okra has thickened slightly. Serve hot over steamed rice or biscuits.

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