![]() Enjoy! Make sure you tag #DinnerWithTayo, I would love to see your dish. Okra with chicken stew 2 Cups Hot water 2 tbsp Olive oil 5 Garlic cloves, minced 1 cup Fresh coriander, chopped 2 tbsp Pomegranate molasses 1 Lemon.This is meal is best served with rice of your choice. Stir in onion, celery, bell pepper, and minced garlic, and cook, stirring, until vegetables begin to soften, about 3 minutes. Whisk together oil and flour in a Dutch oven cook over medium-high, whisking, until mixture is golden brown, 5 to 7 minutes. Add the potatoes, onion, corn, and lima beans. Once the dish is done and prepared, garnish with green onions and serve. Lightly grease a 13- x 9-inch baking dish. In a large pot, simmer the shredded chicken, pulled pork, chicken broth, and crushed tomatoes.Lower the heat, cover the pan and cook for about 5 minutes or until the chicken and sauce are fully cooked.Add the diced tomato, tomato paste, bay leaf, turmeric, salt, black pepper, cinnamon, and broth. Add the onion and garlic and sauté another 5 minutes, stirring occasionally. (Taste the sauce to see if additional salt is needed.) In a 5-quart pot with a lid, heat the oil on high add the meat and cook until browned on all sides, about 5 minutes. Add in can of tomatoes sauce into the mix, add in a pinch of salt.Stir together well and mentor the chicken to make sure it cooks all the way before adding tomatoes sauce.Add chicken into the pan and fry for another 3 minutes. Add okra, onion and tomatoes mix and frying for 2-3 minutes. Ingredients Olive oil cooking spray 2 6-oz boneless, skinless chicken breasts, rinsed and patted dry, cut into bite-sized pieces 2 tbsp olive oil, divided 1.Pre-heat a frying pan over medium heat, add 2 tablespoon of olive oil and allow the oil to heat up. 1/2 cup apple cider vinegar (or red wine vinegar) 2 tablespoons extra virgin olive oil.Add into a small bowl and add in thyme, sea salt, cayenne pepper, ginger ground, and olive oil. Dice the onions, grape tomatoes, and okra. ![]() Place a 12-inch cast iron skillet over medium heat. Whether you’re looking for a comforting weeknight dinner or a flavorful dish to impress guests, this chicken okra stew is sure to be a hit. Turn off the heat and let the rice sit for another 20 minutes (I set a timer). We keep them soaking until them until it’s time to cook them. With warm spices like cumin and paprika, as well as the bright acidity of tomatoes and the subtle sweetness of the okra, this dish is full of bold and satisfying flavors. In a large bowl add the water with the juice of the 3 lemons and add the freshly sliced oak. The tender chicken and fresh okra are simmered together in a flavorful tomato-based broth, creating a rich and hearty dish that is perfect served over a bed of fluffy rice. This Chicken Okra Stew is a delicious and comforting meal that is perfect for a cozy night in.
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