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Chicken Stew with Okra (Epicurious.Com) Recipe

Looking for an easy Chicken Stew with Okra (epicurious.com) recipe? Learn how to make Chicken Stew with Okra (epicurious.com) using healthy ingredients.


Submitted by finleyrc

Makes 8 servings



This dish, typical of West Africa, is traditionally accompanied by foo-foo (a porridgelike side dish made from corn, sweet potato, plantain, or cassava meal). We strongly recommend serving the stew with rice to sop up the delicious sauce http://www.epicurious.com/recipes/food/views/Chicken-Stew-with-Okra-232802

Recipe Ingredients for Chicken Stew with Okra (epicurious.com)

3 lb chicken, cut into 10 serving pieces
1 teaspoon salt
14 oz can whole tomatoes in juice
1/4 cup water
2 tablespoons tomato paste
1/4 cup peanut or palm oil
1 medium onion, chopped
4 garlic cloves, minced and mashed to a paste with 1 teaspoon salt
1 1/4 teaspoons cayenne
1/2 cup smooth peanut butter at room temperature
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1 lb sweet potato
10 oz frozen small okra, thawed

Recipe Directions for Chicken Stew with Okra (epicurious.com)

  1. Arrange chicken in 1 layer on a tray, then sprinkle with salt and let stand at room temperature 30 minutes.

  2. While chicken stands, pulse tomatoes with their juice in a food processor until finely chopped.

  3. Stir water into tomato paste in a small bowl until smooth.

  4. Pat chicken dry. Heat oil in a 10- to 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, without crowding, in 3 or 4 batches, turning over occasionally, until golden, about 6 minutes per batch. Transfer with tongs as browned to a 6- to 7-quart heavy pot. Pour off all but 2 tablespoons fat from skillet, then add onion and cook over moderate heat, stirring occasionally, until edges are golden, 2 to 3 minutes.

  5. Add onion, chopped tomatoes, tomato paste mixture, garlic paste, and cayenne to chicken in pot.

  6. Whisk together peanut butter and 1 cup broth in a bowl until smooth, then add to chicken along with remaining 3/4 cup broth, stirring to combine well (chicken will not be completely covered with liquid). Bring to a boil, uncovered, then reduce heat and simmer, covered, stirring occasionally (to prevent sticking), until chicken is very tender, 25 to 30 minutes.

  7. Peel sweet potato and cut into 1-inch chunks. Stir into stew along with okra, then simmer, covered, until potato is tender but not falling apart, 10 to 12 minutes.

  8. Cooks' note: Chicken stew, without sweet potato and okra, can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat stew before proceeding with recipe.

Categories

Main Dish

Nutrition Facts
Serving Size 412.6g
Amount Per Serving
Calories
533
Calories from Fat
213
% Daily Value*
Total Fat
23.7g
36%
Saturated Fat
5.2g
26%
Trans Fat
0.0g
Cholesterol
151mg
50%
Sodium
738mg
31%
Potassium
880mg
25%
Total Carbohydrates
22.0g
7%
Dietary Fiber
5.1g
20%
Sugars
7.7g
Protein
58.1g
Vitamin A 231% Vitamin C 45%
Calcium 11% Iron 21%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • High in niacin
  • High in selenium
  • Very high in vitamin A
  • High in vitamin B6
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