Creamy Chicken and Okra Stew
A hearty, comforting stew that brings together golden chicken thighs and silky okra in a rich, velvety cream sauce. Inspired by Brazilian home cooking, this one-pan wonder is simple enough for a weeknight yet impressive enough for guests. Get ready to fall in love with okra all over again!
🛒 Ingredients
6 servings
- 1 kg (2.2 lb) boneless, skinless chicken thighs
- Juice of half a lemon
- 500 g (1 lb) fresh okra
- 3 tablespoons olive oil
- 1 medium onion, sliced into rings
- 1 tomato, peeled, seeded and diced
- 200 ml (¾ cup) boiling water
- 200 ml (¾ cup) heavy cream
- Salt and freshly ground black pepper
- Fresh parsley, chopped, to serve
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Directions
- 1
Rinse the chicken pieces, drizzle with lemon juice, season with salt and pepper and let rest for 10 minutes.
- 2
Wash and thoroughly dry the okra with paper towels, then cut into ¾-inch (2 cm) pieces. Heat 1 tablespoon of oil in a large skillet over high heat and sauté the okra for 5 minutes, stirring frequently. Set aside.
- 3
In the same skillet, heat the remaining oil over medium-high heat and brown the chicken on all sides for about 15 minutes.
- 4
Add the sliced onion and diced tomato, stir to combine and cook for 3 more minutes. Pour in the boiling water and simmer uncovered for 10 minutes.
- 5
Reduce the heat, add the reserved okra and cook for another 5 minutes, gently shaking the pan occasionally to keep the pieces intact.
- 6
Stir in the heavy cream, adjust seasoning, scatter fresh parsley on top and serve immediately.
💡 Chef's Tip
The key to slime-free okra is to dry it completely before cooking and to sear it over high heat. Soaking it in lightly vinegared water for 15 minutes before cooking also helps reduce the mucilage.
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Same category — Poultry
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