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Stewed Chicken with Andouille
40 minutes
Main Dish
0 of 0
4(1)
500 cal/serving
foodnetwork.com
Ingredients
  1. 1 3/4lb (793.8glb → g) Chicken Thighs, Boneless & Skinless trimmed
  2. 1pinch (≈0.2gestimated from: Salt, Kosher [cup] - MANUAL/WEBSITE: Diamond Crystal (http://www.seriouseats.com/2013/03/ask-the-food-lab-do-i-need-to-use-kosher-salt.html)) Kosher Salt
  3. 1tbsp (≈13.6gestimated from: USDA Commodity Food, oil, vegetable, soybean, refined [tablespoon]) Vegetable Oil
  4. 3oz (85goz → g) Andouille Sausage chopped
  5. 1tbsp (≈7.8gestimated from: Wheat flour, white, all-purpose, enriched, bleached [cup]) Flour, All-purpose
  6. 1 3/4cups (≈420gestimated from: Soup, chicken broth, low sodium, canned [cup]) Chicken Broth, Low Sodium
  7. 3medium (≈639gestimated from: Potatoes, red, flesh and skin, raw [potato medium (2-1/4" to 3-1/4" dia)]) Red Potatoes cut into 1/2 inch pieces
  8. 10oz (283.5goz → g) Okra frozen and thawed
  9. 2tbsp (≈30.3gestimated from: Lime juice, raw [cup]) Lime Juice
  10. 1/4cups (≈4gestimated from: Coriander (cilantro) leaves, raw [cup]) Cilantro chopped
Steps
  1. 1 Cut each chicken thigh into quarters (or 1 1/2-inch pieces, if large). Pat dry and season with 1 teaspoon salt. Heat the vegetable oil in a large skillet over medium-high heat. Add the sausage and cook, stirring, 1 minute. Add the chicken in a single layer and cook undisturbed until browned, about 4 minutes. Continue to cook, stirring occasionally, until the chicken is golden brown all over, about 5 more minutes. Sprinkle the flour over the chicken and cook, stirring, 1 minute.
  2. 2 Stir in the broth and potatoes and bring to a boil. Reduce the heat and simmer, covered, until the potatoes are just tender, about 10 minutes. Stir in the okra and cook, covered, until the chicken and potatoes are cooked through, 5 to 10 more minutes. Remove from the heat and stir in the lime juice and cilantro.
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