Cajun chicken with stewed okra and tomatoes

Prep Time 15 minutes Cook Time 45 minutes Total Time 1 hour
Serves 4 servings     adjust servings

A New Orleans-inspired supper you can savor at home!

Ingredients

  • 1 1/4 cups brown rice
  • 2 1/2 cups water
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1/2 cup green pepper, chopped
  • 1/2 cup celery, chopped
  • 2 garlic cloves, minced (or 1-2 teaspoons jarred minced garlic)
  • 1 - 1 1/2 pounds chicken breasts, cut into small chunks and seasoned with salt and pepper
  • 2 cups okra, ends removed and chopped in 1/2-inch pieces
  • 1 14 oz can diced tomatoes
  • 1 tablespoon Cajun seasoning (homemade or store bought)
  • 3/4 teaspoon salt (less if your Cajun seasoning is store bought)
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 1/2 cup chicken broth
  • 1/4 cup red wine vinegar, divided
  • salt and pepper, to taste
  • hot sauce, to serve (optional). We prefer the Louisiana brand called Crystal.

Instructions

  1. Cook the brown rice.
  2. Heat oil in a large pot over medium heat.
  3. Add onion and sauté for 3-4 minutes, until softened.
  4. Add garlic and sauté for another minute, until fragrant.
  5. Add chicken to the middle of the pan and cook until slightly browned on both sides, about 3 minutes each.
  6. Add okra, diced tomatoes with the juices, seasonings, bay leaf, chicken broth and 2 tablespoons of the red wine vinegar. Stir to combine.
  7. Cover and simmer for 25 minutes, stirring occasionally.
  8. Remove and discard the bay leaf.
  9. Stir in remaining 2 tablespoons red wine vinegar, then taste and adjust seasonings.
  10. Let sit for 5 minutes before serving.
  11. Serve over perfect brown rice. Top with hot sauce, if desired.
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