Comfort food with a Southern accent, this dish was inspired by our friend, Jimmo, who ate it growing up in South Carolina. Serve over brown rice or Quick Cheese Grits.
EatingWell Test Kitchen
Used by permission. (c) Eating Well, Inc.
|1 tablespoon extra-virgin olive oil||cayenne pepper, or to taste|
|1 medium onion, chopped||1 14-ounce can diced tomatoes, preferably fire-roasted|
|1/2 cup frozen corn kernels||1 cup frozen chopped okra|
|8 ounces boneless, skinless chicken thighs, trimmed of fat and cut into 1-inch chunks||1/4 teaspoon freshly ground pepper|
|2 cloves garlic, minced||1/8 teaspoon salt|
|1 teaspoon paprika|
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.
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