Chicken and Okra StewPosted: August 26, 2013
I made this delicious stew using okra, bell peppers, and tomatoes from the farmers’ market and jalapenos from my garden. Make sure to buy smaller okra pods so they will be tender and not fibrous. Serve the stew over hot cooked rice.
Chicken and Okra Stew
2 tablespoons canola oil
1 pound chicken breast, cubed
1 medium onion, chopped
1 bell pepper, chopped
2 stalks celery, chopped
2 jalapenos, stems and seeds removed, minced
3 medium tomatoes, peeled, seeds removed, and chopped (or a 15 ounce can of diced tomatoes)
2 cups chicken broth
1 pound fresh okra, ends trimmed and cut into 1/2-inch pieces
salt and pepper, to taste
Cooked white or brown rice
In a Dutch oven, heat 1 tablespoon of the canola oil over medium-high heat. Season the cubed chicken with a pinch of salt and pepper, add to the pot, and cook until just no longer pink. Remove the chicken from the pan and set aside.
Add the remaining 1 tablespoon of canola oil to the Dutch oven. Add the onion, bell pepper, celery, and minced jalapeno to the pot and cook, stirring often until the vegetables begin to soften. Add the tomatoes, chicken broth, and okra and bring to a boil. Add the reserved chicken and reduce heat to medium-low. Simmer, stirring occasionally, until the okra is tender, about 15 minutes. Season the stew with salt and pepper and serve with cooked white or brown rice.