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Creole Chicken Okra Recipe

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3.8 from 5 reviews

A flavorful Creole Chicken Okra stew combining tender chicken, fresh vegetables, and bold spices in a hearty, spicy sauce perfect served over rice.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 5 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Creole

Ingredients

Chicken

  • 1 pound (453 g) boneless chicken, cut into bite-size pieces
  • 1-2 tablespoons (12-24 g) Creole seasoning

Vegetables and Aromatics

  • ½ medium onion, chopped
  • 2 teaspoons (10 g) garlic, minced
  • ½-1 small jalapeño peppers, finely diced
  • 1 bay leaf
  • 1 tablespoon (2 g) fresh thyme
  • 1 teaspoon (2 g) smoked paprika
  • 2 large tomatoes, chopped
  • ½ teaspoon (1 g) cayenne pepper
  • 1 can (12 oz) corn, rinsed and drained
  • ½ medium bell pepper, chopped
  • 2 cups (16 oz) okra, fresh or frozen, sliced
  • 2 tablespoons (12 g) green onion, sliced

Liquids and Oil

  • 2-4 tablespoons (28-56 ml) canola oil (divided)
  • 2 cups (500 ml) chicken broth or water

Seasoning and Garnish

  • Salt to taste
  • Fresh minced parsley for garnish

Instructions

  1. Prepare the Chicken: Cut the chicken into bite-size pieces and season evenly with Creole seasoning or salt to taste for flavor.
  2. Sauté the Chicken: Heat about 1 tablespoon of canola oil in a saucepan over medium heat. Add the seasoned chicken pieces and sauté for about 5 minutes or until they begin to brown. Remove the chicken from the pan and set aside on a plate.
  3. Sauté Aromatics: In the same saucepan, add 2 tablespoons (or as needed) of canola oil. Add the chopped onion, minced garlic, finely diced jalapeño, bay leaf, fresh thyme, and smoked paprika. Sauté these ingredients for 2 to 3 minutes until fragrant and the onions start to soften.
  4. Add Vegetables and Chicken: Incorporate the chopped tomatoes, cayenne pepper, rinsed corn, chopped bell pepper, and the sautéed chicken back into the pan. Cook the mixture for about 5 minutes to allow the flavors to meld.
  5. Simmer with Okra and Broth: Stir in the sliced okra and green onions. Pour in the chicken broth and add salt to taste. Cook for about 5 minutes or longer, stirring occasionally. The cooking time can be adjusted depending on how tender or crunchy you prefer your vegetables. Add more broth if needed and adjust seasoning as desired.
  6. Finish and Serve: Remove the bay leaf, garnish the stew with fresh minced parsley, and serve hot with steamed rice for a complete meal.

Notes

  • Okra can be used fresh or frozen depending on availability.
  • Adjust the amount of cayenne pepper and jalapeño to suit your heat preference.
  • Use chicken broth for a richer flavor or water for a lighter option.
  • This stew pairs beautifully with white or brown rice.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Find it online: https://cheftinaskitchen.com/creole-chicken-okra-recipe/