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.

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Ingredients

Directions

  • 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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Nutrition Facts

362 calories; 15.9 g total fat; 3.4 g saturated fat; 76 mg cholesterol; 658 mg sodium. 540 mg potassium; 29.8 g carbohydrates; 5.9 g fiber; 12 g sugar; 26 g protein; 1746 IU vitamin a iu; 47 mg vitamin c; 123 mcg folate; 131 mg calcium; 3 mg iron; 75 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/28/2012
Yummy! I wasn't sure about this recipe when I saw it but I had all of the ingredients already so figured I'd give it a whirl. I added some petite green beans and an extra clove of garlic and put over organic brown rice. It turned out GREAT!!! Hubby liked it too and we have NEVER eaten okra in this house. Would make again and definitely recommend! Read More
Rating: 4 stars
10/31/2011
Really easy and tasty. I usually use an entire 1 lb. package of okra (we love okra and fixed this way it's not gummy) and increase the onion and other seasonings. I serve it over grits (though my grits are more like polenta that what I think of as grits). Read More