Creole Chicken and Okra Recipe
Dive into the vibrant flavors of the South with this hearty Creole Chicken and Okra Recipe, a comforting one-pot dish that brings the essence of Louisiana right to your table. Succulent bone-in chicken thighs are seared to golden perfection and simmered in a luscious, spiced tomato-based sauce brimming with the "holy trinity" of Creole cooking—onions, bell peppers, and celery. Tender slices of fresh okra add a unique texture and a touch of earthiness, while paprika, dried thyme, and a hint of cayenne deliver just the right amount of heat. Perfectly simmered to allow the flavors to meld, this dish is finished with a sprinkle of fresh parsley and served over fluffy white rice for a satisfying meal. Whether you’re new to Creole cuisine or a seasoned fan, this savory and aromatic recipe is sure to become a favorite!
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Recipe Information
Ingredients
- 6 pieces chicken thighs, bone-in and skin-on
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery stalks, diced
- 4 cloves garlic cloves, minced
- 1 can canned diced tomatoes (14.5 oz)
- 2 cups chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon ground paprika
- 1 teaspoon dried thyme
- 0.5 teaspoon ground cayenne pepper
- 1 piece bay leaf
- 2 cups okra, sliced into 1/2-inch rounds
- 2 tablespoons fresh parsley, chopped
- 4 cups cooked white rice (optional, for serving)
Instructions
Season the chicken thighs with 1 teaspoon of salt and 1 teaspoon of black pepper on all sides.
In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken thighs skin-side down and sear for 4-5 minutes on each side until golden brown. Remove the chicken from the pan and set aside.
In the same pan, reduce the heat to medium and add the diced onion, bell pepper, and celery. Sauté for 5-7 minutes until the vegetables soften, stirring occasionally.
Add the minced garlic and cook for 1 more minute until fragrant.
Stir in the canned diced tomatoes (with juices), chicken broth, tomato paste, paprika, thyme, cayenne pepper, bay leaf, and the remaining 0.5 teaspoon of salt. Mix well to combine.
Return the chicken thighs to the pan, nestling them into the sauce. Bring the mixture to a simmer, cover, and reduce the heat to low. Cook for 30 minutes, occasionally spooning some sauce over the chicken.
Add the sliced okra to the pan, stir gently, and cover again. Simmer for an additional 15 minutes or until the chicken is tender and the okra is cooked through.
Taste and adjust the seasoning, adding more salt or cayenne pepper if desired.
Sprinkle the dish with fresh parsley before serving.
Serve hot over cooked white rice, if using, and enjoy!
Nutrition Facts
Calories |
3748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.3 g | 218% | |
| Saturated Fat | 43.3 g | 216% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 846 mg | 282% | |
| Sodium | 6144 mg | 267% | |
| Total Carbohydrate | 317.6 g | 115% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 33.4 g | ||
| Protein | 245.4 g | 491% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 673 mg | 52% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 5691 mg | 121% | |
*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.
