Source: I created this to find another use for okra, which I love.
Servings: 4 hungry Jacks, 6 moderately hungry
Entered by: Kathleen Ferris

I created this meal-in-a-dish recipe many years ago, before I left Louisiana. To the chicken recipe that my mother and grandmother made, which they called "smothered chicken," I added sliced okra, chopped tomatoes and green pepper and optionally, a serrano hot pepper.

Ingredients

  • 1/4 cup olive oil
  • 6 pieces c. 2 1/2+ lbs meaty pieces of free-range chicken
  • 2 cups chopped onion
  • 1 large bell pepper, chopped
  • 1 serrano pepper, minced (opt)
  • 1 lb sliced Clemson okra
  • 2 -3 cups fresh tomatoes, diced

Instructions

  1. 1
    Season chicken pieces with salt and pepper to taste. c 1 tsp. salt.
  2. 2
    Heat oil in large skillet and saute chicken until lightly browned.
  3. 3
    To the skillet, add onion and cook until translucent. Add peppers and cook briefly. Add okra and saute about 10 minutes. Add chopped tomatoes.
  4. 4
    Lower heat, DO NOT ADD WATER, cover and allow chicken and vegetables to cook in their own juices until chicken is cooked through. Taste and adjust seasonings if needed.
  5. 5
    Serve over hot, cooked rice, either white or brown.

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