Chicken and Okra Stew

Name: Chicken and Okra Stew
Total time: 1 h
Yield: 6 servings (serving size: 1 1/3 cups)
Ingredients: 4 teaspoons canola oil, divided; 2 pounds skinless, boneless chicken thighs, quartered; 1 habanero pepper; 1 ½ cups chopped green bell pepper; 1 cup finely chopped onion; ⅔ cup finely chopped celery; 2 ½ cups chopped plum tomato; 2 tablespoons chopped fresh parsley; 1 tablespoon chopped fresh oregano; ¾ teaspoon salt; 1 teaspoon freshly ground black pepper; ⅛ teaspoon ground cloves; 1 (14-ounce) can fat-free, lower-sodium chicken broth; 1 pound fresh okra pods, cut into 1-inch pieces

12 Ratings
11 Reviews

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.

By Bruce Weinstein and Mark Scarbrough

Recipe by Cooking Light May 2010

Gallery

Credit: Kwaku Alston; Styling: Kevin Crafts

Recipe Summary

total:

1 hr

Yield:

6 servings (serving size: 1 1/3 cups)

Nutrition Info

Directions

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.

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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.

Nutrition Facts

Per Serving:

269 calories; fat 9.4g; saturated fat 1.8g; mono fat 3.7g; poly fat 2.5g; protein 33g; carbohydrates 13.4g; fiber 4.8g; cholesterol 126mg; iron 2.8mg; sodium 594mg; calcium 106mg.

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Momini

08/24/2014

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!

MyRecipes Member

08/07/2014

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

08/20/2013

I like okra, but this was alittle too slimy, even for me. It is not very good as leftovers either.

shawnkp

07/09/2013

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

05/12/2013

Great tasting chicken stew. As a few other reviewers did, I also subbed the habanero and used a Serrano pepper.

TheCatWomman

08/15/2012

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

07/18/2010

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

05/19/2010

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

05/06/2010

Subbed in 1/2 poblano for some of the green pepper. Great, hot recipe! Love the okra.

beingoofy

04/27/2010

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.

kaykaypee

04/26/2010

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.

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