Chicken with Tomatoes and Okra
Savor the comforting flavors of this hearty Chicken with Tomatoes and Okra recipe, a one-pot wonder that's perfect for weeknight dinners or cozy gatherings. Juicy, seasoned chicken thighs are seared to golden perfection, then simmered in a rich, aromatic tomato sauce infused with smoked paprika and cumin. Tender okra adds a unique, earthy touch, making this dish both vibrant and satisfying. With just 15 minutes of prep and 45 minutes of cooking time, this wholesome meal is as easy to make as it is to enjoy. Serve it over fluffy rice, couscous, or alongside crusty bread for a complete, soul-warming dinner. Packed with bold flavors and fresh ingredients, this recipe is a delicious way to bring a taste of comfort to your table.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 4 medium fresh tomatoes (diced)
- 2 tablespoons tomato paste
- 1 cup chicken broth
- 2 cups okra (trimmed and halved)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken thighs, skin-side down, for about 4-5 minutes until golden brown, then flip and cook for another 3 minutes. Remove the chicken and set aside.
In the same skillet, reduce the heat to medium and add the diced onion. Cook for 3-4 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the diced tomatoes, tomato paste, smoked paprika, and ground cumin. Cook for 3-4 minutes, allowing the tomatoes to break down slightly.
Pour in the chicken broth and stir well to combine. Bring the mixture to a simmer.
Return the chicken thighs to the skillet, nestling them into the tomato mixture. Cover and simmer on low heat for 25 minutes.
After 25 minutes, add the okra to the skillet. Stir gently to incorporate without breaking the okra. Cover again and cook for an additional 10-15 minutes, or until the chicken is fully cooked and the okra is tender.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve the chicken with the tomato and okra mixture over rice, couscous, or with a crusty piece of bread. Garnish with fresh chopped parsley.
Nutrition Facts
Calories |
1812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.2 g | 158% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 3476 mg | 151% | |
| Total Carbohydrate | 65.6 g | 24% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 22.1 g | ||
| Protein | 125.3 g | 251% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 526 mg | 40% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 3522 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
