Stewed Chicken With Andouille

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  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

6 skinless, boneless chicken thighs (about 1 3/4 pounds), trimmed

Kosher salt

1 tablespoon vegetable oil

1 link andouille sausage (about 3 ounces), chopped

1 tablespoon all-purpose flour

1 3/4 cups low-sodium chicken broth

3 medium red potatoes, cut into 1/2-inch pieces

1 10-ounce package frozen whole baby okra, thawed

Juice of 1 lime

1/4 cup chopped fresh cilantro

Directions

  1. Cut each chicken thigh into quarters (or 1 1/2-inch pieces, if large). Pat dry and season with 1 teaspoon salt. Heat the vegetable oil in a large skillet over medium-high heat. Add the sausage and cook, stirring, 1 minute. Add the chicken in a single layer and cook undisturbed until browned, about 4 minutes. Continue to cook, stirring occasionally, until the chicken is golden brown all over, about 5 more minutes. Sprinkle the flour over the chicken and cook, stirring, 1 minute.
  2. Stir in the broth and potatoes and bring to a boil. Reduce the heat and simmer, covered, until the potatoes are just tender, about 10 minutes. Stir in the okra and cook, covered, until the chicken and potatoes are cooked through, 5 to 10 more minutes. Remove from the heat and stir in the lime juice and cilantro.

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