Chicken Okra Stew
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 50 mins
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Servings
4
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Calories
329 kcal
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Course
Main Course
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Cuisine
African
Chicken Okra Stew
Description
Chicken Okra Stew is prepared by browning bone-in, skin-on chicken thighs to develop crispy, golden skin and rich pan flavors. Onions and carrots are sautéed in the pan to soften and caramelize, enhancing their natural sweetness. Garlic is added briefly to release its aroma before deglazing the pan with chicken broth, which lifts the fond and contributes to the stew's richness.
A blend of diced tomatoes, tomato paste, and warming spices—paprika, cinnamon, cumin, turmeric, and a pinch of cayenne pepper—forms the stew’s base. Fresh sliced okra is incorporated and simmered until tender, releasing a slight thickening agent and earthy flavor. Chopped cilantro or parsley is added at the end to infuse the stew with fresh herbaceous notes.
This stew serves well as a main dish paired with rice or bread to soak up the tomato and spice-laden broth. The combination of tender chicken, soft vegetables, and fragrant spices makes it satisfying and robust enough for a family dinner.
Ingredients
- 2 tablespoons extra virgin olive oil
- 4 chicken thigh about 1 1/2 lbs, large, bone in, skin on
- 1 onion sliced, medium
- 2 carrot peeled and sliced, medium
- 2 teaspoons garlic minced
- 1 pound okra cut into 1/4 inch pieces, tops discarded, fresh
- 2 cups chicken broth or more if needed, low sodium
- 1 3/4 cups tomato or 1 can, diced
- 3 tablespoons tomato paste
- 3/4 teaspoon paprika
- 3/4 teaspoon cinnamon
- 1/2 teaspoon cumin
- 1/4 teaspoon Turmeric
- Pinch cayenne pepper
- 1/3 cup cilantro divided (or substitute flat leaf parsley, chopped
You will also need
- large sauté pan
Instructions
- Sprinkle chicken thighs lightly with salt and pepper. Heat olive oil in a large sauté pan with high walls over medium heat until hot. Place the chicken thighs into the hot oil, skin side down, and turn heat to medium high. Brown the thighs for about 10 minutes, flipping once halfway through, until thighs are browned on both sides and skin is golden and crisp. Remove the thighs from the pan. Do not drain the fat or juices from the pan.
- Add the sliced onion to the pan and sauté for 3-4 minutes until softened. Add the carrots and sauté them for 2-3 more minutes until the onion starts to turn golden. Add the garlic and cook for 1 minute more until fragrant.
- Add 1/2 cup chicken broth to the pan, stirring and scraping up the brown bits from the bottom of the pan as the mixture cooks. Add 1 ½ cups more broth to the pan along with the diced tomatoes, tomato paste, paprika, cinnamon, cumin, turmeric, cayenne, and 3 tbsp of the chopped cilantro or parsley. Careful with the cayenne when adding to taste, it’s extremely spicy. I usually add ¼ tsp of cayenne, which gives the stew a slight kick. Stir the mixture and bring to a boil. Add ¼ tsp salt and ¼ tsp black pepper to the pot. Stir all the ingredients, then reduce heat to a simmer.
- Put chicken thighs back in the sauté pan and ladle sauce and carrots over them. Cover the pot, vented on one side, and let the stew simmer for 45 minutes, occasionally basting the thighs with sauce, until chicken is tender.
- Uncover the pot and remove chicken thighs and skin. Stir the sliced okra into the sauce, bring to a simmer, reduce heat to low and cover again, letting the okra cook for 15-20 more minutes until tender.
- Meanwhile, cut chicken meat from the bones in thick shreds, discarding bones, skin and excess fat.
- Stir the sliced chicken back into the pot with the okra as it cooks. If the stew seems too dry, add a little chicken broth to rehydrate. Let the mixture simmer until the okra is softened and the sauce has thickened. Remove from heat and sprinkle with remaining 2 tbsp chopped cilantro. Serve stew over cooked quinoa or brown rice.
- Option: If you prefer you can keep the chicken pieces whole rather than shredding them; be sure to discard the skin before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 329 kcal
% Daily Value*
| Calories | 329kcal | 16% |
| Carbohydrates | 21g | 7% |
| Protein | 23g | 46% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 66mg | 22% |
| Sodium | 893mg | 37% |
| Potassium | 760mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 7800IU | 156% |
| Vitamin C | 61.1mg | 68% |
| Calcium | 140mg | 14% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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