Chicken and Okra stew. Season each chicken thigh with Cajun. Bring to a boil, cover, reduce heat to low, and simmer until. Slice sausage and add to the pan with.

Return chicken to pan; bring to a boil. This traditional chicken stew with potatoes and okra is a healthy, one-pot dinner that will transfer you inside the warm and cozy kitchen of a Greek grandma. This Greek chicken stew with okra and potatoes can also be made with rabbit, something that for me makes it even more appealing and traditional. You can have Chicken and Okra stew using 25 ingredients and 9 steps. Here is how you cook it.

Ingredients of Chicken and Okra stew

Prepare of The Stew.
It's 2 of chicken thighs.
Prepare 2 tbsp of Greek yogurt (optional).
Prepare 2 tsp of cajun/creole seasoning (Like Tony Cachere's).
Prepare 1 tsp of olive oil.
Prepare 1 of onion, chopped.
It's 3 of carrots, sliced at an angle.
It's 5 cloves of garlic, minced or grated.
Prepare 1 tsp of cumin.
It's 1 tsp of sage.
It's 2 tsp of paprika.
Prepare 1/2 tsp of cinnamon.
You need 1/2 tsp of turmeric.
Prepare 1/2 tsp of black pepper.
You need 1 tsp of salt.
It's 3 cups of chicken broth, bone broth, etc. Your choice.
You need 4 of roma tomatoes, blended.
Prepare 1 of small can diced tomatoes.
You need of About 25-30 whole okra.
Prepare of Some chopped La Costena canned chilies, or chili powder (spicy!).
Prepare of The Rice (Shaami Style).
Prepare 2 cups of basmati white rice (or long grain white).
It's 1/2 cup of broken vermicelli noodles.
It's 2 tbsp of olive oil.
You need 1/2 tsp of salt.

Stirring occasional, depending on how you like the texture of your vegetables, the longer you cook the less crunchy the veggie will be. Arrange them on top of the chicken, pushing them down a little into the broth, then pour the lemon juice over everything, and season with salt and pepper. If you prefer your peppers fully cooked, add them earlier. Chicken and Okra Stew is a simple dish of chicken and okra prepared and cooked with chopped tomatoes, garlic and onions.

Chicken and Okra stew step by step

Before cooking, marinate chicken thighs in the cajun seasoning and yogurt. (Yogurt has enzymes that help it become very tender, but it could be subbed for oil or even pineapple juice.) Leave in fridge for anywhere from 30 minutes to overnight..
Once marinated, get a cast iron skillet on medium-high heat. Add 1 tsp oil. Brown chicken thighs each side for 3 minutes (they do not need to be completely cooked)..
Remove chicken, and save the juices. Saute the onion in the remaining juices for 3 minutes, then add carrots, and cook for 2 additional minutes. Then, add garlic and ALL spices and cook for 1.5 minutes..
In a large pot, add the sauteed veggies, broth, blended tomatoes, canned tomatoes, and optional chilies..
Cover mixture and let simmer for 15 minutes..
While stew is simmering, shred chicken and rinse okra..
For the rice: rinse rice until the water runs clear. I like to put it in a bowl and get in there with my hands. Let the rice soak in water for 10 minutes, or until you can break a grain between your thumbnail and finger. Brown the broken vermicelli on medium heat, about 3-4 minutes. Watch carefully so they don't burn! Drain the rice, add it to the same pot as the pasta. Add 3.5 cups of water, bring it to a boil, cover, and turn back down to low for 15 min. Fluff it.
Add the shredded chicken and okra into the stew, and simmer it for 8 minutes. Remove from heat..
Serve the stew on top of the rice. Feel free to be creative with the recipe and sub as needed! Enjoy..

Dice the onions, grape tomatoes, and okra. Add into a small bowl and add in thyme, sea salt, cayenne pepper, ginger ground, and olive oil. Cut the chicken into chicken stripes. Place the okra in a baking pan and add the sauce from the pan. Mix to completely coat the okra in the sauce.