CHICKEN WITH TOMATOES AND OKRA

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This main dish is easy to make as a budget dinner. It can feed four people for less than $10. Chicken thighs are economical and full-flavored. But we often pass over them in the grocery store because many recipes call for chicken breasts. The frying oil, which is made from a blend of soybean and peanut oil, adds a robust, nutty flavor. This recipe came from www.louana.com/10Meals.cfm

Provided by lmonitor

Categories     Chicken Thigh & Leg

Time 40m

Yield 2 chicken thighs, 4 serving(s)

Number Of Ingredients 10

1/3 cup louana southern frying oil
8 bone-in chicken thighs
1 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper
1 1/2 cups fresh or frozen (1/2-inch-thick) sliced okra
1 (14 1/2 ounce) can whole canned tomatoes, drained and crushed
1 tablespoon white vinegar
1 tablespoon flour
1/2 teaspoon sugar
1 cup reduced-sodium chicken broth

Steps:

  • Heat oil in a large skillet over medium-high heat.
  • Season chicken evenly with 1 teaspoon salt and pepper.
  • Add chicken to pan; sauté 4 minutes on each side or until brown. Remove chicken from pan.
  • Add okra to pan; cook two minutes. Stir in okra, broth, tomatoes and sugar; bring to a boil.
  • Gently place chicken in tomato mixture. Reduce heat, and simmer 20 minutes or until chicken is done, stirring occasionally.
  • Remove about 1/4 cup hot broth from pan; stir vinegar and flour into broth mixture. Return broth mixture to pan; bring to a boil. Cook 1 minute or until sauce is slightly thick.

Nutrition Facts : Calories 606.5, Fat 47.4, SaturatedFat 10.7, Cholesterol 157.9, Sodium 1168.8, Carbohydrate 9.6, Fiber 2.2, Sugar 3.7, Protein 35.5

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