Chicken and Okra Stew
Chicken and Okra Stew might be just the main course you are searching for. This recipe makes 6 servings with 261 calories, 33g of protein, and 9g of fat each. This recipe covers 27% of your daily requirements of vitamins and minerals. Head to the store and pick up okra pods, canolan oil, chicken thighs, and a few other things to make it today. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. Autumn will be even more special with this recipe. It is a good option if you're following a gluten free, dairy free, and whole 30 diet.
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.