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Recipe Wednesday – Stewed Chicken with Andouille

by on January 22, 2014

Photograph by Antonis Achilleos

My favorite is cold weather cooking – you can turn on the oven, the stove and warm up the kitchen with spicy aroma.

This recipe is taken from the Food Network site.


6 skinless, boneless chicken thighs (about 1 3/4 pounds), trimmed
Kosher salt
1 tablespoon vegetable oil
1 link andouille sausage (about 3 ounces), chopped
1 tablespoon all-purpose flour
1 3/4 cups low-sodium chicken broth
3 medium red potatoes, cut into 1/2-inch pieces
1 10-ounce package frozen whole baby okra, thawed
Juice of 1 lime
1/4 cup chopped fresh cilantro
Cut each chicken thigh into quarters (or 1 1/2-inch pieces, if large). Pat dry and season with 1 teaspoon salt. Heat the vegetable oil in a large skillet over medium-high heat. Add the sausage and cook, stirring, 1 minute. Add the chicken in a single layer and cook undisturbed until browned, about 4 minutes. Continue to cook, stirring occasionally, until the chicken is golden brown all over, about 5 more minutes. Sprinkle the flour over the chicken and cook, stirring, 1 minute.

Stir in the broth and potatoes and bring to a boil. Reduce the heat and simmer, covered, until the potatoes are just tender, about 10 minutes. Stir in the okra and cook, covered, until the chicken and potatoes are cooked through, 5 to 10 more minutes. Remove from the heat and stir in the lime juice and cilantro.

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From → Recipe Wednesday

One Comment
  1. I’m going grocery shopping tomorrow. This is going on the list.

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