Stewed Chicken With Andouille
This hearty dish incorporates chicken thighs with chunks of andouille sausage. Fill up on the stewed okra before you chow down on the meat.
Dovetailing Tip: Use the chicken you cooked day 1 in todays recipe for quick preparation.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 6 | skinless, boneless chicken thighs (about 1 3/4 pounds), trimmed |
| kosher salt | |
| 1 tablespoon | vegetable oil |
| 1 | link andouille sausage (about 3 ounces), chopped |
| 1 tablespoon | all-purpose flour |
| 1 3/4 cup | low-sodium chicken broth |
| 3 | medium red potatoes, cut into 1/2-inch pieces |
| 1-10 ounce | package frozen whole baby okra, thawed |
| juice of 1 lime | |
| 1/4 cup | chopped fresh cilantro |
Directions:
Cut each chicken thigh into quarters (or 1 1/2-inch pieces, if large). Pat dry and season with 1 teaspoon salt. Heat the vegetable oil in a large skillet over medium-high heat. Add the sausage and cook, stirring, 1 minute. Add the chicken in a single layer and cook undisturbed until browned, about 4 minutes. Continue to cook, stirring occasionally, until the chicken is golden brown all over, about 5 more minutes. Sprinkle the flour over the chicken and cook, stirring, 1 minute.
Stir in the broth and potatoes and bring to a boil. Reduce the heat and simmer, covered, until the potatoes are just tender, about 10 minutes. Stir in the okra and cook, covered, until the chicken and potatoes are cooked through, 5 to 10 more minutes. Remove from the heat and stir in the lime juice and cilantro.
Source: foodnetwork.com
