Stewed Chicken With Andouille Sausage |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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It is soooo easy to make and totally yummy. Ingredients:
6 chicken thighs, boneless skinless |
kosher salt |
1 tablespoon vegetable oil |
2 links andouille sausages, chopped |
1 tablespoon all-purpose flour |
1 3/4 cups low-sodium chicken stock |
3 medium red potatoes, cut into 1/2 inch pieces |
1 (10 ounce) package frozen whole baby okra, thawed |
1 lime, juice of |
1/4 cup chopped fresh cilantro |
Directions:
1. 1. Cut each chicken thigh into quarters. Pat dry and season with 1 teaspoon salt. Heat the vegetable oil in a large skillet over medium-high heat. Add the sausage and cook, stirring, 1 minute.
2. 2. Add the chicken in a single layer and cook undisturbed until browned, about 4 minutes. Continue to cook, stirring occasionally, until the chicken is golden brown all over, about 5 minutes more. Sprinkle the flour over the chicken and cook, stirring, 1 minute.
3. 3. Stir in the broth and potatoes and bring to a boil. Reduce the heat and simmer, covered, until the potatoes are just tender, about 10 minutes. Stir in the okra and cook, uncovered, until the chicken and potatoes are cooked through, 5 to 10 minutes more. Remove from heat and stir in the lime juice and cilantro.
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