Chicken and Okra Stew
Chicken and Okra Stew might be just the main course you are searching for. This recipe serves 6. One serving contains 261 calories, 33g of protein, and 9g of fat. This recipe covers 27% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. A mixture of pepper, salt, parsley, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the ground cloves you could follow this main course with the Pumpkin Bread as a dessert. From preparation to the plate, this recipe takes approximately 1 hour. It will be a hit at your Autumn event.
Instructions
Heat 2 teaspoons oil in a Dutch oven over medium-high heat.
Add half of chicken to pan; cook 6 minutes, browning on all sides.
Add remaining chicken to pan; cook 6 minutes, browning on all sides.
Cut habanero in half. Seed one half of pepper, and leave seeds in other half. Mince both pepper halves.
Add remaining 2 teaspoons oil to pan; swirl to coat.
Add minced habanero, bell pepper, onion, and celery; saut 5 minutes or until tender, stirring occasionally.
Add tomato; cook 3 minutes or until tomato softens.
Add parsley and next 5 ingredients (through broth); bring to a boil. Return chicken to pan; cover, reduce heat, and simmer 10 minutes.
Add okra; cover and simmer 15 minutes or until okra is just tender.