Chicken and Okra stew. This hearty Chicken and Okra Stew is something like Brunswick stew, that old-fashioned Southern favorite—only the Haitian version is certainly fierier, thanks to the habanero. Here's a great recipe for chicken and okra stew, a Greek favorite otherwise known as Kotopoulo me Bamies, that uses the pressure cooker. Below is the perfect recipe for kotopoulo me bamies (chicken and okra stew - in Greek: κοτόπουλο με μπάμιες, pronounced koh-TOH-poo-lo meh BAHM-yes).
Season to taste, serve with rice, season with hot sauce, and garnish with green onions.
This easy Chicken Stew from Delish.com is savory comfort in a bowl.
Looking for a hearty, healthy dinner?
You can cook Chicken and Okra stew using 25 ingredients and 9 steps. Here is how you cook it.
Ingredients of Chicken and Okra stew
- Prepare of The Stew.
- You need 2 of chicken thighs.
- You need 2 tbsp of Greek yogurt (optional).
- You need 2 tsp of cajun/creole seasoning (Like Tony Cachere's).
- Prepare 1 tsp of olive oil.
- Prepare 1 of onion, chopped.
- It's 3 of carrots, sliced at an angle.
- Prepare 5 cloves of garlic, minced or grated.
- It's 1 tsp of cumin.
- It's 1 tsp of sage.
- Prepare 2 tsp of paprika.
- You need 1/2 tsp of cinnamon.
- Prepare 1/2 tsp of turmeric.
- Prepare 1/2 tsp of black pepper.
- You need 1 tsp of salt.
- It's 3 cups of chicken broth, bone broth, etc. Your choice.
- You need 4 of roma tomatoes, blended.
- Prepare 1 of small can diced tomatoes.
- Prepare of About 25-30 whole okra.
- You need of Some chopped La Costena canned chilies, or chili powder (spicy!).
- Prepare of The Rice (Shaami Style).
- You need 2 cups of basmati white rice (or long grain white).
- You need 1/2 cup of broken vermicelli noodles.
- It's 2 tbsp of olive oil.
- Prepare 1/2 tsp of salt.
This chicken stew takes under an hour, but it tastes like it's been simmering on the stove for hours. Making okra stew for the first time may seem daunting, however the process is fairly easy to follow. Chicken is rarely used however smoked turkey has been tried and tested. To make an impressive dish, a completely seafood okra topped with crabs or a lobster tail will impress your dinner guests.
Chicken and Okra stew step by step
- Before cooking, marinate chicken thighs in the cajun seasoning and yogurt. (Yogurt has enzymes that help it become very tender, but it could be subbed for oil or even pineapple juice.) Leave in fridge for anywhere from 30 minutes to overnight..
- Once marinated, get a cast iron skillet on medium-high heat. Add 1 tsp oil. Brown chicken thighs each side for 3 minutes (they do not need to be completely cooked)..
- Remove chicken, and save the juices. Saute the onion in the remaining juices for 3 minutes, then add carrots, and cook for 2 additional minutes. Then, add garlic and ALL spices and cook for 1.5 minutes..
- In a large pot, add the sauteed veggies, broth, blended tomatoes, canned tomatoes, and optional chilies..
- Cover mixture and let simmer for 15 minutes..
- While stew is simmering, shred chicken and rinse okra..
- For the rice: rinse rice until the water runs clear. I like to put it in a bowl and get in there with my hands. Let the rice soak in water for 10 minutes, or until you can break a grain between your thumbnail and finger. Brown the broken vermicelli on medium heat, about 3-4 minutes. Watch carefully so they don't burn! Drain the rice, add it to the same pot as the pasta. Add 3.5 cups of water, bring it to a boil, cover, and turn back down to low for 15 min. Fluff it.
- Add the shredded chicken and okra into the stew, and simmer it for 8 minutes. Remove from heat..
- Serve the stew on top of the rice. Feel free to be creative with the recipe and sub as needed! Enjoy..
Make this stew a day ahead to allow the flavors in this highly seasoned stew with Andouille sausage, chicken and okra develop. Using tongs, transfer chicken to strainer and cool, saving cooking liquid. Chicken Shrimp and Okra Gumbo- Easy Gumbo done right! With rich authentic flavors and incredibly delicious taste. Once you look past the ingredients you understand that it is not a scary process- simple and straight food and is no more complicated than making stew.