Jimmo's Chicken & Okra

2 Reviews
From the EatingWell Kitchen

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.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, chopped
  • 1/2 cup frozen corn kernels
  • 8 ounces boneless, skinless chicken thighs, trimmed of fat and cut into 1-inch chunks
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • Pinch of cayenne pepper, or to taste
  • 1 14-ounce can diced tomatoes, preferably fire-roasted
  • 1 cup frozen chopped okra
  • 1/4 teaspoon freshly ground pepper
  • 1/8 teaspoon salt

Preparation

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  1. 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.

Nutrition information

  • Per serving: 362 calories; 16 g fat(3 g sat); 6 g fiber; 30 g carbohydrates; 26 g protein; 123 mcg folate; 76 mg cholesterol; 12 g sugars; 1746 IU vitamin A; 47 mg vitamin C; 131 mg calcium; 3 mg iron; 658 mg sodium; 540 mg potassium
  • Carbohydrate Servings: 2

Reviews 2

November 28, 2012
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By: EatingWell User
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!
September 16, 2009
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By: EatingWell User
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).