Jimmo’s Chicken & Okra
- Active Time 30m
- Total Time 30m
2 servings, 1 1/2 cups each
Comfort food with a Southern accent, this dish was inspired by our friend, Jimmo, who ate it growing up in South Carolina. Serve over brown rice or Quick Cheese Grits.
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, chopped
- 1/2 cup frozen corn kernels
- 8 ounces boneless, skinless chicken thighs, trimmed of fat and cut into 1-inch chunks
- 2 cloves garlic, minced
- 1 teaspoon paprika
- Pinch of cayenne pepper, or to taste
- 1 can (14 ounces) diced tomatoes, preferably fire-roasted
- 1 cup frozen chopped okra
- 1/4 teaspoon freshly ground pepper
- 1/8 teaspoon salt
Heat oil in a large nonstick skillet over medium-high heat. Add onion and corn and cook, stirring often, until lightly browned and softened, about 4 minutes. Add chicken and cook, stirring often, until browned, about 2 minutes. Add garlic, paprika and cayenne and cook, stirring, until fragrant, about 30 seconds. Add tomatoes and okra. Bring to a boil; reduce heat to a simmer. Cover and cook, stirring occasionally, until the chicken is cooked through, about 5 minutes. Add pepper and salt.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
369 calories; 16g total fat; 3g total saturated fat; 76mg cholesterol; 658mg sodium; 31g carbohydrates; 7g fiber; 27g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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