Chicken Stew with Okra, Corn, and Tomatoes
Description
Chicken thighs, okra, corn, and tomatoes combine in this quick summer stew that is reminiscent of gumbo, if you serve it with a mound of white rice.
Ingredients
•
1 tablespoon extra-virgin olive oil
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2 pounds boneless, skinless chicken thighs
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2 teaspoons Cajun seasoning, or to taste
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1 teaspoon ground black pepper, or to taste
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1 cup chicken broth
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1/2 cup chopped onion
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2 cloves garlic, minced
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2 cups sliced okra
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1 1/2 cups fresh corn kernels
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1 cup diced fresh tomatoes
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2 dashes hot sauce, or to taste
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3 tablespoons water
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2 tablespoons cornstarch
Directions
1
Heat olive oil in a deep, 12-inch non-stick skillet over medium heat. Season each chicken thigh with Cajun seasoning and black pepper. Add chicken to shimmering oil and cook until browned, about 5 minutes per side.
2
Add chicken broth, chopped onion, and minced garlic. Bring to a boil, cover, reduce heat to low, and simmer until the chicken is almost done, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
3
Increase heat to medium, add okra, corn, and tomatoes, and bring to a boil. Replace lid, reduce heat to low, and simmer until vegetables are soft and internal temperature of the chicken is 165 degrees F (74 degrees C), about 10 more minutes.
4
Mix water and cornstarch together in a small bowl and stir into the sauce rapidly until thickened, about 3 minutes.