Chicken Stew with Okra, Corn, and Tomatoes

This quick skillet stew may remind you of gumbo, if you serve it with a mound of white rice. Start the chicken first, so the fresh flavors of okra, corn, and tomatoes stay light and bright with only a brief simmering time at the end. Instead of rice, you can create a complete dinner plate with a side of roasted potatoes and a crisp, green salad. Add a piece of crusty bread, in either case, for a satisfying summer meal.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 257 Calories

Ingredients

• 2 tablespoons cornstarch
• 3 tablespoons water
• ½ cup chopped onion
• 2 cloves garlic, minced
• 1 cup chicken broth
• 2 pounds boneless, skinless chicken thighs
• 1 ½ cups fresh corn kernels
• 1 teaspoon ground black pepper, or to taste
• 1 tablespoon extra-virgin olive oil
• 2 dashes hot sauce, or to taste
• 1 cup diced fresh tomatoes
• 2 teaspoons Cajun seasoning, or to taste
• 2 cups sliced okra

Recipe Instructions

Step 1

Heat olive oil in a deep, 12-inch non-stick skillet over medium heat. Season each chicken thigh with Cajun seasoning and black pepper. Add chicken to shimmering oil and cook until browned, about 5 minutes per side.

Step 2

Add chicken broth, chopped onion, and minced garlic. Bring to a boil, cover, reduce heat to low, and simmer until the chicken is almost done, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

Step 3

Increase heat to medium, add okra, corn, and tomatoes, and bring to a boil. Replace lid, reduce heat to low, and simmer until vegetables are soft and internal temperature of the chicken is 165 degrees F (74 degrees C), about 10 more minutes.

Step 4

Mix water and cornstarch together in a small bowl and stir into the sauce rapidly until thickened, about 3 minutes.