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Jimmo's Chicken & Okra

:  EatingWell Serves Two

Your rating: None Average: 3.7 (10 votes)

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.


READER'S COMMENT:
"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...
Jimmo's Chicken & Okra Recipe

Makes: 2 servings, 1 1/2 cups each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | High calcium | High fiber | High potassium | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 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

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Preparation

  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

Per serving: 362 calories; 16 g fat ( 3 g sat , 9 g mono ); 76 mg cholesterol; 30 g carbohydrates; 26 g protein; 6 g fiber; 658 mg sodium; 540 mg potassium.

Nutrition Bonus: Vitamin C (70% daily value), Folate (39% dv), Vitamin A (35% dv), Iron & Zinc (20% dv), Calcium (15% dv).

Carbohydrate Servings: 1 1/2

Exchanges: 1 starch, 3 vegetable, 3 lean meat, 1 fat


More From EatingWell

Recipe Categories

Type of Dish
Main dish, combination meal
Main dish, poultry
Soups/stews
Ease of Preparation
Easy
Ethnic/Regional
American
Southern/Soul
Total Time
30 minutes or less
Servings
2
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
High calcium
High fiber
High potassium
Gluten free
Main Ingredient
Chicken
Preparation/ Technique
Saute
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Style/Theme
Comfort foods
Cooking for 2
Quick (total 30 min. or less)
Publication
EatingWell Serves Two
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