Stewed Chicken with Okra and Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This hearty dish calls for canned tomatoes, which form the base for the dish's gravy. Soaking the okra gives it a better texture. Ingredients:
4 cups water |
3 cups okra pods, trimmed (about 3/4 pound) |
1/4 cup fresh lemon juice |
1 1/4 teaspoons salt, divided |
1 tablespoon olive oil |
2 chicken breast halves (about 1 3/4 pounds), skinned |
2 chicken leg quarters (about 1 3/4 pounds), skinned |
1/4 teaspoon freshly ground black pepper |
1/2 cup thinly sliced red onion |
1/2 cup fat-free, less-sodium chicken broth |
1/2 cup dry white wine |
1 1/2 teaspoons chopped fresh thyme |
1 teaspoon ground cumin |
2 whole cloves |
1 (14.5-ounce) can diced tomatoes, undrained |
1 garlic clove, minced |
2 tablespoons chopped fresh flat-leaf parsley |
1/2 teaspoon red wine vinegar |
Directions:
1. Combine first 3 ingredients and 1 teaspoon salt in a large bowl. Let mixture stand 1 hour. Drain well, and pat dry with paper towels.
2. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken with 1/4 teaspoon salt and pepper. Add chicken to pan, and cook 4 minutes on each side or until browned. Remove from pan. Add okra and onion to pan, and sauté 3 minutes or until lightly browned. Add broth and next 6 ingredients (broth through garlic), stirring to combine. Return chicken to pan; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until chicken is done. Remove chicken from pan, and keep warm. Bring tomato mixture to a boil; cook until reduced to 2 cups (about 5 minutes), stirring frequently. Discard cloves. Stir in parsley and vinegar. Serve with chicken.
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