Creole Chicken Okra
Ingredients
The Chicken:
1 pound (453 g) boneless chicken
1-2 tablespoons (12-24 g) Creole seasoning
2- 4 tablespoons (28-56 ml)canola oil
The Creole:
½ medium onion, chopped
2 teaspoons (10 g) garlic, minced
½-1 small jalapeno peppers, finely diced
1 bay leaf
1 tablespoon (2 g) thyme, fresh
1 teaspoon (2 g) smoked paprika
2 large tomatoes, chopped
½ teaspoon (1 g) cayenne pepper
1 can or (12 oz) corn, rinsed and drained
½ medium bell pepper, chopped
2 cup or (16 oz) okra, fresh or frozen, sliced
2 tablespoons (12 g) green onion, sliced
2 cups or more (500 ml) chicken broth or water
salt to taste
To Garnish
parsley, fresh and minced
Directions
Cut chicken into bite-size pieces, and then season with creole spices or salt.
Heat a saucepan with about 1 tablespoon of oil. Add chicken and sauté for about 5 minutes or more. Remove and set aside on a plate.
Throw in onions, garlic, jalapeño, bay leaf, thyme, and paprika. Add 2 tablespoons of oil or as needed, then sauté for about 2-3 minutes.
Then add the tomatoes, cayenne, corn, bell pepper, and sauteed chicken, and cook for about 5 minutes.
Stir in okra and green onions. Add broth and salt and cook for about 5 minutes or more. Stirring occasionally, depending on how you like the texture of your vegetables, the longer you cook, the less crunchy the veggie will be. Adjust broth and seasonings to taste.
Serve with rice and garnish with chopped parsley.
