Southern Chicken & Okra
1 lb red potatoes, chopped
1 lb boneless, skinless chicken breasts, diced
3 Tbsp olive oil, divided
1 onion, diced
1 green bell pepper, diced
1/2 cup water
2 cloves garlic, minced
1 cup grape tomatoes, halved
1/2 cup sliced fresh or frozen okra
1 tsp thyme
In a large stockpot, cover potatoes with water & bring to a boil. Cook 15-20 minutes, or until potatoes are fork tender. Drain & set aside.
Meanwhile, in a large skillet heat 1 Tbsp oil on medium-high. Add chicken & sauté 5 minutes, or until golden brown.
Add 1 Tbsp oil, onion, bell pepper, garlic & sauté 3-5 minutes, or until vegetables are tender.
Reduce heat to medium-low. Add water, tomatoes, okra & thyme. Cover & simmer 10 minutes, or until okra is tender.
Remove from heat. Add remaining 1 Tbsp oil & potatoes. Cover & let stand 5 minutes before serving.
Encuentra la receta en español
Leave the potato skins on to keep natural vitamins & minerals.