Cajun Chicken Stew with Okra
An easy New Orleans-inspired Cajun chicken stew with tomatoes and okra that you can savor at home!
Yield: 4 servings
Ingredients
- 1 ¼ cups brown rice
- 2 ½ cups water
- 1 tablespoon olive oil
- 1 large onion, chopped
- ½ cup green pepper, chopped
- ½ cup celery, chopped
- 2 garlic cloves, minced (or 1-2 teaspoons jarred minced garlic)
- 1 - 1 ½ pounds chicken breasts, cut into small chunks and seasoned with salt and pepper
- 2 cups okra, ends removed and chopped in ½-inch pieces
- 1 14 oz can diced tomatoes
- 1 tablespoon Cajun seasoning (homemade or store bought)
- ¾ teaspoon salt (less if your Cajun seasoning is store bought)
- ¼ teaspoon black pepper
- 1 bay leaf
- ½ cup chicken broth
- ¼ cup red wine vinegar, divided
- salt and pepper, to taste
- hot sauce, to serve (optional). We prefer the Louisiana brand called Crystal.
Instructions
- Heat oil in a large pot over medium heat.
- Add onion and sauté for 3-4 minutes, until softened.
- Add garlic and sauté for another minute, until fragrant.
- Add chicken to the middle of the pan and cook until slightly browned on both sides, about 3 minutes each.
- Add okra, diced tomatoes with the juices, seasonings, bay leaf, chicken broth and 2 tablespoons of the red wine vinegar. Stir to combine.
- Cover and simmer for 25 minutes, stirring occasionally.
- Remove and discard the bay leaf.
- Stir in remaining 2 tablespoons red wine vinegar, then taste and adjust seasonings.
- Let sit for 5 minutes before serving.
- Serve over perfect brown rice. Top with hot sauce, if desired.
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Notes
Rice: I mostly eat only brown rice, but of course white rice is fine to use here as well, if that's what you prefer.
Chicken: Boneless, skinless chicken breasts work great here. We're cutting them down into smaller pieces so they cook through evenly and are bite-sized for eating. You could also swap in chicken thighs.
Diced tomatoes: Regular diced tomatoes work great, or you could substitute petite diced tomatoes. Or use fire-roasted diced tomatoes to add some extra oomph.
Cajun seasoning: I tend to use a homemade version, but store-bought is fine, too. Just reduce the added salt in the recipe and season at the end/
Chicken broth: Start with the ½ cup that's listed, but feel free to add more at the end if you want your stew a little bit soupier.
Leftovers: Leftover chicken stew, once cooled, can be stored in the refrigerator for up to 4-5 days. Store leftover rice separately. Reheat the stew stovetop over medium low heat, stirring regularly, until warmed through.
Nutrition
Serving: 1serving | Calories: 445kcal | Carbohydrates: 28g | Protein: 58g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 145mg | Sodium: 1775mg | Fiber: 6g | Sugar: 7g
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