• Tommy Centola

Creole Chicken with Okra

Updated: Jan 4

Okra is not an ingredient you would find ofetn outside of the southeat of America. While often found in gumbo and fried, okra is a great ingredient when combined with tomatoes. Here is a Creole Italian dish that is sure to please.

1/2 c9up (1 stick) Butter or Margarine

6 Chicken Leg Quarters or Breast Quarters

1/4 cup All-Porpose Flour

1 bunch Green Onions, finely chopped (white and green parts)

1 large Yellow Onion, finely chopped

5 cloves Garlic, minced

1 (8-ounce) can Tomato Sauce

4 cups Water

2 Bay Leaves

1/4 teaspoon dried Thyme Leaves, or 1 teaspoon chopped Fresh Thyme

2 pounds whole fresh or frozen (thawed) small Okra

Salt

Black Pepper

Hot cooked Rice or Noodles for serving

Melt the butter or margarine in a Dutch oven. Add the chicken and cook over medium-high heat until golden brown on each side. Remove from the pan

Stir the flour into the drippings over low heat. Cook for approximately 10 minutes until you have a light brown roux. Add the green onions, yellow onion, and garlic, and continue cooking over low heat until soft, 15 minutes. Add the tomato sauce and cook for 5 minutes, stirring frequently.

Add the water, bay leaves, and thyme. Bring to a boil, then lower the heat so the liquid simmers. Add the chicken to the pot and simmer for 15 minutes. Lay the okra across the top of the chicken. Continue cooking for about 30 minutes, or until both the chicken and okra are tender. Stir lightly with a fork to avoid breaking the okra. Remove the bay leaves. Season with salt and pepper and serve over rice or noodles.

Enjoy!!!

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