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Chicken and Okra Creole

Chicken and Okra Creole

This Cajun-inspired dish makes a great one-dish meal. It’s packed with tons of flavor, fast to make, and even faster to clean up. Only one skillet required. Canola oil aids in browning and tenderizing the chicken, plus blends the flavors of other ingredients.



  1. In a large skillet, heat 1 tablespoon (15 mL) canola oil over medium-high heat. Cook chicken 3 minutes or until slightly pink in center, stirring occasionally.
  2. Set aside on separate plate.
  3. Heat remaining 1 tablespoon (15 mL) canola oil and cook onions and peppers for 4 minutes or until vegetables begin to lightly brown on edges.
  4. Stir in garlic and cook 15 seconds, stirring constantly.
  5. Stir in okra, tomatoes, thyme, and chicken. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer 20 minutes or until vegetables are just tender.
  6. Remove from heat.
  7. Stir in parsley, hot sauce and salt. Cover and let stand 5 minutes to absorb flavors.
  8. Meanwhile, prepare rice according to package directions.
  9. Serve the chicken mixture over rice.

Yield: 4 servings

Nutritional Analysis: Serving size: 1 1/4 cups (310 mL) chicken mixture and 1/2 cup (125 mL) cooked rice per serving. Per Serving Calories 340 Total Fat 10 g Saturated Fat 1.5 g Cholesterol 45 mg Sodium 420 mg Carbohydrates 39 g Fibre 6 g Sugar 8 g Protein 23 g

Source: Nancy Hughes, cookbook author, Mobile Alabama

Recipe and photo credit:


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