Chicken with Tomatoes and Okra

  • Prep Time: 30 minutes
  • Servings: 4
  • 1/3 cup LouAna vegetable oil
  • 8 bone-in chicken thighs
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cups fresh or frozen (1/2-inch-thick) sliced okra
  • 1 (14.5-ounce) can whole peeled tomatoes, drained and crushed 
  • 1 tablespoon white vinegar
  • 1 tablespoon flour
  • 1/2 teaspoon sugar

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 browned.

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.

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