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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. Ingredients:
4 teaspoons canola oil, divided |
2 pounds skinless, boneless chicken thighs, quartered |
1 habanero pepper |
1 1/2 cups chopped green bell pepper |
1 cup finely chopped onion |
2/3 cup finely chopped celery |
2 1/2 cups chopped plum tomato |
2 tablespoons chopped fresh parsley |
1 tablespoon chopped fresh oregano |
3/4 teaspoon salt |
1 teaspoon freshly ground black pepper |
1/8 teaspoon ground cloves |
1 (14-ounce) can fat-free, lower-sodium chicken broth |
1 pound fresh okra pods, cut into 1-inch pieces |
Directions:
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.
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.
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