This hearty Chicken and Okra Stew is something like Brunswick stew, that old-fashioned Southern favorite—only the Haitian version is certainly fierier, thanks to the habanero. If you don't like it quite so spicy, use a seeded, minced jalapeño, which is somewhat fruitier and not as powerful.
1 (14-ounce) can fat-free, lower-sodium chicken broth
1 pound fresh okra pods, cut into 1-inch pieces
How to Make It
Heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add half of chicken to pan; cook 6 minutes, browning on all sides. Remove chicken from pan. Add remaining chicken to pan; cook 6 minutes, browning on all sides. Remove chicken from pan.
Cut habanero in half. Seed one half of pepper, and leave seeds in other half. Mince both pepper halves. Add remaining 2 teaspoons oil to pan; swirl to coat. Add minced habanero, bell pepper, onion, and celery; sauté 5 minutes or until tender, stirring occasionally. Add tomato; cook 3 minutes or until tomato softens. Add parsley and next 5 ingredients (through broth); bring to a boil. Return chicken to pan; cover, reduce heat, and simmer 10 minutes. Add okra; cover and simmer 15 minutes or until okra is just tender.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
I love this stew! I didn't find it to be soupy at all, possibly because I subbed in a can of diced tomatoes for the fresh. In fact, I added twice the broth called for. I serve this with cornbread to soak up the juices, and I add a few hits of sriracha when I'm feeling feisty. Spicy and satisfying, particularly on a cool day!
I was drawn to this recipe mainly because of the habanero pepper! I love spicy sauces and stews and this one hit the mark 100%. I did omit the cloves, and also used stewed tomato instead of the plum tomato. Very flavorful--will make again and again.
I liked the flavors of this a lot (I used a whole, unseeded jalapeno), but I agree with others that it was a little too soupy. We served it over brown rice, and I still wish I had a little something to thicken it up with. My husband added plain yogurt, which worked, but it also cooled it down a little. Definitely worth playing with when all this produce is fresh at the market.
I used jalapeno as well (didn't seed it) and it had some HEAT. I used frozen okra, can't find fresh in Southern California, and it cooked beutifully.
It turned out a litte soupy, next time I would simmer it uncovered for the last 15 minutes.
We also served it over rice for a complete meal.