- Calories 269
- Fat 9.4g
- Satfat 1.8g
- Monofat 3.7g
- Polyfat 2.5g
- Protein 33g
- Carbohydrate 13.4g
- Fiber 4.8g
- Cholesterol 126mg
- Iron 2.8mg
- Sodium 594mg
- Calcium 106mg
Chicken and Okra Stew
Photo: Kwaku Alston; Styling: Kevin Crafts
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.
How to Make It
Step 1
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.
Step 2
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.
Chef's Notes
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.
Abetterpie's Review
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user's Review
Habanero without the seeds was hot enough for us. A little soupy, I won't cook the veggies as long next time. I will serve leftovers with rice.
J0snowbunnie's Review
I like okra, but this was alittle too slimy, even for me. It is not very good as leftovers either.
shawnkp's Review
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.
steponme's Review
Great tasting chicken stew. As a few other reviewers did, I also subbed the habanero and used a Serrano pepper.
TheCatWomman's Review
It was fabulous! Didn't necessarily stay with the exact proportions of the vegies; just threw in everything I needed to use up. Will make it over and over again.
UNClindsey's Review
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.
ChefAmandaLynn's Review
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.
arahbee's Review
Subbed in 1/2 poblano for some of the green pepper. Great, hot recipe! Love the okra.
Momini's Review