Chicken & Okra Stew
Yield
servingsPrep
30 minCook
40 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
okra
trimmed |
|
| ½ | cup | white vinegar |
|
| 1 | cup | water |
|
| 2 | tablespoons | olive oil |
|
| 2 ½ | pounds | chicken pieces |
|
| 1 | cup |
onions
roughly chopped |
|
| 2 | teaspoons |
garlic
minced |
|
| 28 | ounces |
tomatoes, canned
drained and chopped |
|
| ½ | cup |
white wine
dry |
*
|
| 1 | teaspoon | sugar |
|
| 1 | teaspoon |
cinnamon
ground |
|
| 1 | x | salt |
*
|
| 1 | x | cayenne pepper |
*
|
| 1 | teaspoon |
oregano
fresh, or 1/2 teaspoon dried |
|
Trans-fat Free, Good source of fiber
Directions
Preheat the oven to 400℉ (200℃).
Place the okra in a bowl with the vinegar and water and let soak for 20 minutes.
Drain and pat dry.
Gently mix everything together, being careful not to crush the okra.
Cover the casserole and place it in the preheated oven.
Immediately reduce the heat to 350℉ (180℃) F and cook for 40 minutes.
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