Chicken With Tomatoes and Okra |
|
 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
|
This main dish is easy to make as a budget dinner. It can feed four people for less than $10. Chicken thighs are economical and full-flavored. But we often pass over them in the grocery store because many recipes call for chicken breasts. The frying oil, which is made from a blend of soybean and peanut oil, adds a robust, nutty flavor. This recipe came from /10Meals.cfm Ingredients:
1/3 cup louana southern frying oil |
8 bone-in chicken thighs |
1 1/2 teaspoons salt |
1/2 teaspoon fresh ground black pepper |
1 1/2 cups fresh or frozen (1/2-inch-thick) sliced okra |
1 (14 1/2 ounce) can whole canned tomatoes, drained and crushed |
1 tablespoon white vinegar |
1 tablespoon flour |
1/2 teaspoon sugar |
1 cup reduced-sodium chicken broth |
Directions:
1. Heat oil in a large skillet over medium-high heat.
2. Season chicken evenly with 1 teaspoon salt and pepper.
3. Add chicken to pan; sauté 4 minutes on each side or until brown. Remove chicken from pan.
4. Add okra to pan; cook two minutes. Stir in okra, broth, tomatoes and sugar; bring to a boil.
5. Gently place chicken in tomato mixture. Reduce heat, and simmer 20 minutes or until chicken is done, stirring occasionally.
6. Remove about 1/4 cup hot broth from pan; stir vinegar and flour into broth mixture. Return broth mixture to pan; bring to a boil. Cook 1 minute or until sauce is slightly thick.
|
|