Stewed Chicken With Okra

Posted byNoriePosted inChicken, RecipeTags:,
(Or Without Okra)

Just like most days, I couldn’t decide what to cook for dinner.  I thawed a couple of chicken leg quarters, that ought to be enough for the two of us but I can’t think of what to do with them that we are not already tired of eating. 

I was feeling ambitious today so I concocted this chicken dish and I really liked it to my surprise.  My husband liked it too.  I even ate it for a couple of meals until everything was scraped off the pan, to the last drop of the gravy.

This dish does not really require okra but I have been harvesting a few okra from my garden each day. I only have a few okra plants that have been giving me one okra per plant but it is a joy to pick them every morning. Since I have already collected a few of them and we are tired of fried okra, I decided to make stewed okra that was very delicious. However, there was still some leftover stewed okra that I did not want to waste. I thought I would try cooking stewed chicken like this and I’d include the leftover stewed okra. It was so delicious I decided to write down the recipe lest I forget what went in it and how I cooked it.

This is going to be a regular dish from now on, but next time I will try to use pork instead of chicken and see how it goes.

For Dredging:

  • 2 or 3 chicken leg quarters cut apart or 4 to 6 thighs and/or drumsticks
  • 2 TBS flour (for dredging)
  • 1 tsp. salt
  • 1/8 tsp. black pepper

For Cooking:

  • 2 TBS Butter
  • 1 TBS Olive oil
  • ½ medium yellow onion minced or diced
  • 2 regular size garlic clove or 1 large clove smashed and minced (about 1 TBS.)
  • ½ green and/or red bell pepper, diced
  • 1 seeded and diced jalapeno (optional) OR
  • 1 TBS canned chopped green chilies
  • 1/4 to 1/2  tsp. Asian curry powder (optional)
  • 1 can Rotel or Diced tomatoes or Stewed tomatoes
  • About 1 1/2 cups frozen or fresh okra, cut up
  • 1 TBS light soy sauce
  • Salt and pepper to taste
  • ½ tsp. Msg
  • 1 tsp. Aji Mirin or ½ tsp. sugar

Procedure:

Mix the 2 tablespoons flour, 1 tsp. salt and 1/8 tsp. pepper in a medium size bowl or a large plate. Coat all sides of the chicken pieces with the flour mixture. Add more flour if not enough to coat your chicken pieces.  An easier way of coating the chicken pieces is to put the flour mixture in a plastic bag and drop the chicken pieces one at a time and shake the bag, like the “Shake and Bake” method.

Heat a deep skillet then add the olive oil and the butter.  Let it get to med-high temperature then add the chicken pieces and brown all sides.  The chicken does not have to cook.  Remove the chicken from the skillet and set aside.

Add a little more olive oil in the skillet if it dried.  Add and saute in the same skillet the onion, garlic, and pepper until the onions are translucent and the vegetables are tender.  Add the canned tomatoes or Rotel, undrained.  Add the soy sauce and the curry powder and MSG and Aji Mirin or ½ tsp sugar. Let it simmer for a minute or two.

Return the chicken pieces in the skillet and simmer covered over medium-low heat for 30 minutes or until the chickens are cooked through and tender.  Turn the chicken over half way thru and stir every so often and scraping the bottom to prevent from burning and sticking to the pan.

Add the okra, increase the temperature a bit and cook some more until the okra are crisp tender or to your liking.  Add salt and pepper to taste. 

This is eaten over white rice.