My rendition did not turn out like the picture. It was more soupy. But, the taste was absolutely fantastic. I chose to use jalepeno because I have small children. The meal also reheats well for lunches.
Chicken and Okra Stew
Comments and Reviews 1-7 of 7
kaykaypee Posted: 04/26/10
UNClindsey Posted: 07/19/10
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.
arahbee Posted: 05/06/10
Subbed in 1/2 poblano for some of the green pepper. Great, hot recipe! Love the okra.
ChefAmandaLynn Posted: 05/19/10
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.
beingoofy Posted: 04/28/10
I used a jalapeno pepper instead of a habanero (I don't have the taste buds for such a hot pepper) and I had some cremini mushrooms on hand and threw them in with the celery, onions, and bell pepper. Followed the recipe otherwise, and ate it over brown rice. Overall this was a great recipe that I would do again.
steponme Posted: 05/12/13Missouri City, TX
Great tasting chicken stew. As a few other reviewers did, I also subbed the habanero and used a Serrano pepper.
TheCatWomman Posted: 08/15/12
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.