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Jimmo’s Chicken & Okra

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  30 Minutes
  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 14-ounce can  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 © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   2 servings, 1 1/2 cups each
Calories: 369
Fat. Total: 16g
Protein: 27g
Carbohydrates, Total: 31g
Fat, Saturated: 3g
Fiber: 7g
Cholesterol: 76mg
Sodium: 658mg
% Cal. from Fat: 39%
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