8 ounces boneless, skinless chicken thighs, trimmed of fat and cut int o1-inch chunks
2 cloves garlic, minced
1 tsp. paprika
Pinch of cayenne pepper, or to taste
1 14-ounce can diced tomatoes, preferably fire-roasted
1 cup frozen chopped okra
1/4 tsp. freshly ground pepper
1/8 tsp. salt
Instructions
Heat oil in a large nonstick skillet over medium-high heat. Add onion and corn and cook, stirring often, until lightly browned and softened, about 4 minutes. Add chicken and cook, stirring often, until browned about 2 minutes. Add garlic, paprika, and cayenne and cook, stirring, until fragrant, about 30 seconds. Add tomatoes and okra. Bring to a boil; reduce heat to a simmer. Cover and cook, stirring occasionally, until the chicken is cooked through, about 5 minutes. Add pepper and salt.
Per serving- 369 calories; 16 g fat (3 g sat, 9 g mono); 76 mg cholesterol; 31 g carbohydrate; 27 g protein; 7 g fiber; 658 mg sodium; 620 mg potassium.
Nutritional Bonus- Vitamin C (70% daily value), Folate (39% daily value), Vitamin A (35% daily value), Iron and Zinc (20% daily value), Calcium (15% daily value)
Originally Submitted
10/28/2009
0 Out of 5 from
0 reviews
You can add this Jimmo's Chicken and Okra recipe to your own private DesktopCookbook.
