Chicken Okra And Tomato Stew With Fried Gnocchi Recipes

ONE-PAN CHICKEN AND GNOCCHI IN TOMATO-BASIL SAUCE

Steps:

• Heat the oil in a large skillet over medium-high heat. Sprinkle both sides of the chicken with the dried Italian seasoning and a good pinch of salt. Arrange the chicken in the pan, cover and sear for 5 minutes. Flip, cover and sear the chicken another 5 minutes. (It won't be cooked all the way through, but that's okay! We'll finish in a bit.) Remove the chicken from the pan.
• Add a splash of water to the pan to deglaze, if needed, and use a wooden spoon to scrape up the browned bits. Add the zucchini to the pan in a single layer. Season with a pinch of salt and sear for 2 minutes. Flip and sear until nicely charred on both sides, another minute or two. Add the chicken (and its juices) back to the pan, and bring the heat down to medium-low. Add the tomato sauce, along with about 1/3 cup water swirled in the jar, along with the gnocchi. Using tongs, nestle the gnocchi down in the sauce, so that it's all covered. Cover with a lid and bring the heat up to medium. Simmer until the gnocchi is tender, 5 to 6 minutes.
• Divide the dish among dinner bowls, and use forks to shred the chicken a little, if you want. Garnish with freshly grated Parmesan and fresh basil leaves.
• Serve immediately!

CHICKEN STEW WITH OKRA, CORN, AND TOMATOES

Steps:

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

CHICKEN, OKRA AND TOMATO STEW WITH FRIED GNOCCHI

Steps:

• Heat butter in a large over medium heat until melted.
• Add gnocchi to the skillet in a single layer.
• Cook for 10-12 minutes stirring occasionally until nicely browned and crisp.
• Remove gnocchi from skillet and set aside on a plate.
• In the same skillet, heat 2 tablespoons olive oil over medium heat.
• Add the onion, tomatoes and okra. Sauté for 3-4 minutes.
• Add the chicken pieces and sauté another 4-5 minutes until veggies are soft and chicken is cooked mostly through.
• Add the garlic and sauté for another minute until fragrant.
• Stir in the cayenne, basil, thyme, oregano, salt and pepper.
• Add the tomato sauce and cook for another 2-3 minutes over medium heat.
• Add the gnocchi back to the skillet and stir together.
• Remove from heat. Serve with fresh parsley and parmesan cheese if desired.

OKRA, ONION AND TOMATO STEW

Steps:

• In a large saucepan heat 1 tablespoon olive oil. Add 1/2 the okra and saute until lightly seared, about 2 to 3 minutes. Season with salt and pepper. Reserve. Reheat pan, add 1 tablespoon olive oil and repeat with remaining okra. Reserve. In a heavy gauge saucepan heat remaining 1/4 cup olive oil and add onions. Season with a pinch of salt and cook until soft and translucent, about 8 to 10 minutes. Stir in garlic. Turn heat to medium and cook onions until lightly caramelized, about 2 more minutes. Add dry oregano and Aleppo, stir and cook for 1 minute. Add tomatoes, lower heat and cook for 5 to 6 minutes. Add seared okra and stir to combine. Add Herb Tea. Simmer on low heat for 15 to 20 minutes. When okra is slightly tender, fold in olives, parsley and olive oil. Adjust seasoning and serve.

CHICKEN STEW WITH OKRA AND TOMATOES

Steps:

• Sprinkle chicken thighs with 1 tablespoon Cajun seasoning, the paprika, granulated garlic, granulated onion, 1/2 teaspoon black pepper and 1 teaspoon olive oil. Massage chicken with all the seasonings then let sit until room temperature, about 20 minutes.
• Heat remaining 2 tablespoons olive oil in a large Dutch oven over medium until hot, about 5 minutes. Place the chicken thighs into the hot oil and cover. Cook until brown on one side, about 5 minutes, then flip the chicken, cover and cook until brown on the other side, another 5 minutes. (Covering the chicken helps keep it juicy.) Remove the thighs and set aside, leaving the fat and juices in the pan.
• Increase the heat to high and add the okra, the holy trinity (onion, bell pepper and celery), salt and remaining 1/2 teaspoon black pepper to the pan. Sauté, stirring frequently, until starting to look translucent, 3 to 4 minutes.
• Add the minced garlic and cook until fragrant, about 1 minute.
• Add the tomato paste, cayenne, cumin and remaining 1 teaspoon Cajun seasoning; stir to combine.
• Add the chopped tomatoes and chicken broth to the pan, stirring and scraping up the brown bits from the bottom of the pan as the mixture cooks. Add chicken, bay leaf and chopped parsley.
• Stir the stew and bring to a boil. Then, reduce heat to a simmer, stirring constantly, to let the okra thicken the stew. Cover the pot, vented on one side, and let the stew simmer for 35 minutes, occasionally stirring, until chicken is tender enough that you can break off a piece with your spoon.
• Remove chicken from pot, let it cool slightly, then cut it into thick shreds, discarding bones; add the shredded chicken back to the pot and stir. Taste and adjust seasonings as needed; discard bay leaf. Add scallions, if you like, and serve hot, by itself or with rice.

CHICKEN STEW WITH OKRA

Steps:

• Arrange chicken in 1 layer on a tray, then sprinkle with salt and let stand at room temperature 30 minutes.
• While chicken stands, pulse tomatoes with their juice in a food processor until finely chopped.
• Stir water into tomato paste in a small bowl until smooth.
• Pat chicken dry. Heat oil in a 10- to 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, without crowding, in 3 or 4 batches, turning over occasionally, until golden, about 6 minutes per batch. Transfer with tongs as browned to a 6- to 7-quart heavy pot. Pour off all but 2 tablespoons fat from skillet, then add onion and cook over moderate heat, stirring occasionally, until edges are golden, 2 to 3 minutes.
• Add onion, chopped tomatoes, tomato paste mixture, garlic paste, and cayenne to chicken in pot.
• Whisk together peanut butter and 1 cup broth in a bowl until smooth, then add to chicken along with remaining 3/4 cup broth, stirring to combine well (chicken will not be completely covered with liquid). Bring to a boil, uncovered, then reduce heat and simmer, covered, stirring occasionally (to prevent sticking), until chicken is very tender, 25 to 30 minutes.
• Peel sweet potato and cut into 1-inch chunks. Stir into stew along with okra, then simmer, covered, until potato is tender but not falling apart, 10 to 12 minutes.

CAJUN CHICKEN WITH OKRA

Steps:

• Heat oil in a skillet over medium-high heat. Add chicken; cook until browned, about 2 minutes per side. Add tomatoes, chicken broth, garlic, salt, and cayenne. Cover, reduce heat, and simmer for 8 minutes. Add okra, cover, and simmer for 3 minutes more.
• Combine water and flour in a small bowl and add to the skillet. Simmer, uncovered, until thick and chicken is no longer pink in the centers, about 2 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Stir in hot sauce. Serve over rice.

CHICKEN WITH TOMATOES AND OKRA

Steps:

• Heat oil in a large skillet over medium-high heat.
• Season chicken evenly with 1 teaspoon salt and pepper.
• Add chicken to pan; sauté 4 minutes on each side or until brown. Remove chicken from pan.
• Add okra to pan; cook two minutes. Stir in okra, broth, tomatoes and sugar; bring to a boil.
• Gently place chicken in tomato mixture. Reduce heat, and simmer 20 minutes or until chicken is done, stirring occasionally.
• Remove about 1/4 cup hot broth from pan; stir vinegar and flour into broth mixture. Return broth mixture to pan; bring to a boil. Cook 1 minute or until sauce is slightly thick.

CHICKEN STEW WITH GNOCCHI

Steps:

• Place the parsnips, carrots, celery, sweet potato and onions in a 5-qt. slow cooker. Top with chicken; sprinkle with the sage, salt and pepper. Add broth and water. Cover and cook on low for 6-8 hours or until chicken is tender. , Remove chicken; when cool enough to handle, remove meat from bones and discard bones. Cut meat into bite-sized pieces and return to the slow cooker. , Mix cornstarch and cold water until smooth; stir into stew. Add gnocchi. Cover and cook on high for 30 minutes or until thickened. If desired, season with hot pepper sauce and sprinkle with sliced green onion.