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Stewed Chicken with Andouille
servings
Ingredients
  1. 1 3/4 lb Chicken Thighs, Boneless & Skinless trimmed
  2. 1 pinch Kosher Salt
  3. 1 tbsp Vegetable Oil
  4. 3 oz Andouille Sausage chopped
  5. 1 tbsp Flour, All-purpose
  6. 1 3/4 cups Chicken Broth, Low Sodium
  7. 3 medium Red Potatoes cut into 1/2 inch pieces
  8. 10 oz Okra frozen and thawed
  9. 2 tbsp Lime Juice
  10. 1/4 cups 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.