Creole Chicken Okra – Hearty, healthy and filling with tons of vegetables, spice and it all comes together quickly. A great weeknight meal!
I know okra can have a reputation for being a slimy vegetable – it has many fans and lots of haters too. I distinctly have memories from my childhood, coming up with every excuse in the book to avoid eating it. Always hoping it would excuse me from the table – never did!
In my household, back in Africa, summer breaks were the only times we did not have sit down meals on weekdays. And okra soup was only cooked on weekdays. So you know what happened to my okra when there was no parental supervision, right?
Today, my relationship with okra is not the same, it has evolved, and getting older means you do have to eat your vegetables.Yes! Even when no one is watching. In most West African Countries – it is consumed most likely as a soup. And referred to as okro soup. Here is the creole version, enjoyed here in the U.S, mostly in the South.
This dish is infused with this flavor-packed Creole Seasoning. You may have the store-bought ones, but I’d say nothing beats this homemade version of creole seasoning. It has more depth in flavor as it can be easily to customized to your own personal preference.
Can you believe okra is on the menu now in my own household? I’m still a picky eater when it comes to okra. But the benefits outweigh the cons for me. It is low in calories, rich in vitamin C and a good source of foliate, calcium and tastes quite good.
Plus, I like to switch things up, using a variety of ingredients, I have come to appreciate it for what it is.
This creole okra is one I would definitely have swallowed, without blinking an eye. If you want to give this vegetable a try, this is the dish!
It combines the bounty of a summer vegetables — corn, okra, tomatoes peppers and infused with creole spices. It comes together quickly without over cooking – you will hardly notice any slime.
It’s always great served with rice on a plate, can be made completely vegan without the chicken and it is still hearty and filling.
For another great creole dish try this the Creole shrimp shrimp right here, you are not going to be disappointed
Watch How To Make It
- 1 pound boneless chicken
- 1-2 tablespoon creole seasoning
- 2- 4 tablespoons canola oil
- ½ medium onion chopped
- 2 teaspoons garlic minced
- ½-1 small Jalapeno peppers finely diced
- 1 bay leaf
- 1 tablespoon fresh thyme
- 1 teaspoon smoked paprika
- 2 large tomatoes chopped
- ½ teaspoon cayenne pepper
- 1 12 ounce can corn rinsed and drained
- 1/2 medium bell pepper chopped
- 2 cups fresh or frozen sliced okra
- 2 tablespoons sliced green onions
- 2 cups or more chicken broth or water
- Salt to taste
- Minced fresh parsley for garnishing
- Cut chicken into bite size pieces, and then season with creole spices or salt. Heat a saucepan with about 1 tablespoon of oil. Add chicken and sauté for about 5 minutes or more. Remove and set aside on a plate Throw in onions, garlic, jalapeno, bay leaf, thyme and paprika, add 2 tablespoon oil or as need, then sauté for about 2 -3 minutes.
- Then add tomatoes, cayenne, corn, bell pepper, cayenne pepper chicken and paprika, cook for about 5 minutes.
- Stir in okra, green onions, add broth, salt and cook for about 5 minutes or more. Stirring occasional, depending on how you like the texture of your vegetables, the longer you cook the less crunchy the veggie will be. Adjust broth and seasonings to taste
- Serve with my rice and corn bread.