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Chicken Stew with Okra, Corn, and Tomatoes
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Delicious summer stew packed with chicken thighs, okra, corn, and tomatoes, served over fluffy white rice for a taste of gumbo.
Ingredients:
  • 1 tablespoon extra-virgin olive oil
  • 2 pounds boneless, skinless chicken thighs
  • 2 teaspoons Cajun seasoning, or to taste
  • 1 teaspoon ground black pepper, or to taste
  • 1 cup chicken broth
  • 0.5 cup chopped onion
  • 2 cloves garlic, minced
  • 2 cups sliced okra
  • 1.5 cups fresh corn kernels
  • 1 cup diced fresh tomatoes
  • 2 dashes hot sauce, or to taste
  • 3 tablespoons water
  • 2 tablespoons cornstarch
Instructions:
  • In a large non-stick skillet, warm olive oil over medium heat. Season each chicken thigh generously with Cajun seasoning and black pepper. Place chicken in the skillet and cook until nicely browned, approximately 5 minutes on each side.
  • Combine chicken broth, onion, and garlic in a pot. Bring to a boil, cover, then simmer on low for about 20 minutes until chicken is nearly cooked through. Use a thermometer to ensure chicken reaches 160°F (71°C).
  • - Turn up the heat to medium and toss in the okra, corn, and tomatoes until it boils. Cover with a lid, lower the heat to simmer, and cook until the veggies are tender and chicken reaches 165°F (74°C), roughly 10 minutes.
  • Combine water and cornstarch in a small bowl, then swiftly whisk into the sauce until it thickens, approximately 3 minutes.

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