Chive Shortcakes With Smoky Corn And Okra Stew Recipes

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CHICKEN STEW WITH OKRA AND TOMATOES



Chicken Stew With Okra and Tomatoes image

Tender chicken, stewed tomatoes and spices that warm without too much heat: This stew is exactly what you want on a cold day. Okra is cooked over high heat with the holy trinity (onion, bell pepper and celery) to draw out its moisture and reduce any possibility of sliminess. Make sure to use bone-in chicken thighs: They take a little longer to cook, but they give this stew heft and flavor that you wouldn't get from boneless. This recipe calls for ripe plum tomatoes, but if you can't find good ones, use a 15-ounce can of whole peeled tomatoes instead.

Provided by Millie Peartree

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 22

4 large bone-in chicken thighs (about 1 1/2 pounds), skin removed
1 tablespoon plus 1 teaspoon Cajun seasoning
1 tablespoon smoked paprika
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 teaspoon black pepper, plus more to taste
2 tablespoons plus 1 teaspoon extra-virgin olive oil
1 pound fresh okra, cut into ¼-inch pieces, tops discarded, or use frozen okra, thawed, drained and patted dry
1/2 large onion, diced (1 cup)
1/2 large bell pepper, diced (1 cup)
2 large celery ribs, diced (1 cup)
1 teaspoon kosher salt, plus more as needed
2 teaspoons minced garlic
3 tablespoons tomato paste
1/2 teaspoon ground cayenne
1/2 teaspoon ground cumin
2 large ripe plum tomatoes, chopped
4 cups low-sodium chicken broth
1 large bay leaf
1/3 cup chopped flat-leaf parsley
Scallions (optional), for serving
Cooked white rice (optional), for serving

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.

LOWCOUNTRY OKRA SOUP



Lowcountry Okra Soup image

Representing ingredients from at least four continents and five spiritual traditions, this okra soup is a true amalgamation of global culinary influences, from West Africa to Peru, all of which intersect in the Lowcountry kitchen. This version belongs to Amethyst Ganaway, a chef and writer of Gullah Geechee ancestry, a direct descendant of people once enslaved on the lower Atlantic Coast. Ms. Ganaway's okra soup is not your Louisiana-style gumbo, thick with roux and rich with sausage and shrimp. It's a simple, wholesome dish that, like the best Gullah Geechee cooking, emphasizes the freshness of its ingredients. As Ms. Ganaway advised, "The okra will naturally thicken the broth, and the fresher it is, the better it'll do the job.'' Since the vegetable is cooked for just 10 minutes, it grows tender but not slimy, while the pod's caviar-like seeds add a textural pop with every bite.

Provided by Samin Nosrat

Categories     dinner, poultry, soups and stews, vegetables, main course

Time 4h

Yield About 3 1/2 quarts

Number Of Ingredients 14

2 tablespoons neutral oil
2 pounds turkey necks
1 pound smoked turkey leg or thigh meat
1 medium white or yellow onion, quartered
Salt
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon ground cayenne
1/2 teaspoon freshly ground black pepper
15 ounces (fresh or canned) diced tomatoes (about 2 cups)
1 pound okra (fresh or frozen), trimmed and sliced into 1/2-inch pieces
3 ears sweet corn, sliced off the cob
2 cups cooked fresh or canned butter beans (about 15 ounces), drained
Freshly cooked long-grain white rice, cornbread and hot sauce, for serving

Steps:

  • Set an 8-quart Dutch oven or similar pot over medium-high heat. When it is hot, add oil. When oil shimmers, lay in turkey necks and sear until evenly golden brown, about 4 minutes per side.
  • Add 4 quarts water, smoked turkey, onion and a generous pinch of salt. Bring to a boil, then reduce to a heavy simmer, with the lid ajar to ensure the pot doesn't boil over. Check pot every 30 minutes to remove any scum that forms, and add water as needed to ensure that the meat is always submerged. Cook for about 3 hours or until all the meat is tender and broth is flavorful.
  • While it's traditional to leave onion and bones in the soup (and suck meat off turkey neck as you eat), you can strain broth, remove onion and pick meat off bones at this point if desired, returning meat to broth. Either way, reduce broth to about 3 quarts, then stir in onion powder, paprika, cayenne and pepper, and season to taste with salt.
  • Stir in tomatoes, then simmer uncovered for 20 minutes. Taste, and adjust seasoning for salt, then add okra, reduce heat to low and cook until okra is just tender, not mushy, and still has bite to it, no more than 10 minutes. The okra will naturally thicken the broth as it cooks.
  • Stir in corn and beans, cook for another minute or 2, then serve immediately with rice, cornbread and hot sauce. Refrigerate leftovers for up to 5 days, or freeze for up to 1 month. Return to a boil for 3 minutes before serving.

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