Stewed Chicken With Andouille
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 397
- Total Fat
- 13 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 183 milligrams
- Sodium
- 895 milligrams
- Carbohydrates
- 22 grams
- Dietary Fiber
- 4 grams
- Protein
- 47 grams
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
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
- 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.
- 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.