The bigger the okra pods are, they get tough and woody….and more slimy. Here’s a tip to cut the slime on okra – choose fresh small pods. Ensure nothing is burning and reduce the heat OR add more broth if more liquid is needed. Bring the skillet to a light simmer, then cover and cook for 6 to 10 minutes. The mister says he could eat okra and tomatoes every day, with a dash of Tobasco® of course. Cook for 3 to 5 minutes until the onions turn brown and translucent. Southern okra and tomatoes have a great flavor and texture and I can assure you – not slimy. The mucilage of okra has an advantage when stewing, making soups or gumbo, because it acts as a natural thickening agent.
Yes, okra does make slime, called mucilage, but that doesn’t mean that all okra recipes create a slimy mess. One of the main reasons I hear that folks don’t like okra is that it’s slimy. One thing that I’ve found is people either love okra or hate okra. Okra and tomatoes may be served as a side dish, as a topping for cooked rice, or become the main meal with the addition of sausage – smoked sausage that is. The perfect match for a signature Southern dish. Okra and tomatoes go together like mashed potatoes and gravy. My family enjoys it over rice, and sometimes over buttered orzo pasta.Southern stewed okra and tomatoes, also called smothered okra or okra gumbo, is an old fashioned Southern classic combo. Let the dish rest for 10 minutes before serving.Roast on the middle rack for 20 minutes, or until the chicken reaches an internal temp of 165✯.Reduce the heat to medium and allow to simmer for 5 minutes, then spoon some of the sauce over the chicken and place in the oven.Stir in the sugar, garlic powder, onion powder and herbs de provence. In a large bowl, mix the okra, onion, two tablespoons of oil, half a teaspoon of salt and a good grind of black pepper. Add the canned tomatoes, using a wooden spoon to break up the large stewed tomatoes into smaller pieces.Season with a few pinches of salt and toss. Cover & cook on HIGH 2-3 hours or LOW 4-6. Add the diced tomatoes, broth, onion, salt, sugar (if using), paprika, pepper, and hot sauce (is using). Add the seasoned chicken to the slow cooker. Add the remaining oil to the pan, and the okra. Start by seasoning the chicken with salt & pepper.Sear on the other side for another few more minutes, then remove to a plate and set aside. Let the chicken cook for 4 minutes without disturbing, then flip.Once the oil is hot, add the chicken in a single layer – do it in batches if needed, you don’t want to crowd the pan. Preheat 1 tbsp of oil in an oven safe skillet or dutch oven over medium high heat.Season it liberally with the cornstarch/seasoning combination, making sure it’s all coated. Saute 4 smashed garlic cloves in 3 tablespoons olive oil over medium heat until golden. Pat both sides of your chicken dry with clean paper towels.Combine your cornstarch and cajun or creole seasoning and set aside. Looking for other chicken recipes? Check them out here. You can check out more photos of this Roasted Chicken with Okra and Tomatoes dish on Instagram, and a video of me preparing it on IGTV. You’ll have to work with your tastebuds as you make this recipe. I didn’t specify how much salt to use, only when to use it.
165✯ is done, and for the juiciest chicken take it out of the oven a few degrees before and let carryover cooking finish it off.ĭepending on the acidity of your tomatoes, you might need to adjust the amount of sugar. As always, use a meat thermometer if you’re unsure. Cook the bacon in a skillet, then add in the onions and cook in the bacon fat until they start to caramelize. You can use frozen okra instead of fresh – if you do there’s no need to thaw it – and any cut of chicken would work.īone-in chicken will take longer (thighs around 30-35 minutes) so make sure you adjust the cooking time. Substitute fresh garlic and onion if you want, just saute them in the oil a bit before tossing in the okra. I served it over Carolina Gold rice and it was a hit.
I had a pack of chicken in the fridge that I needed to use and I had ingredients for stewed okra and tomatoes (a favorite of my husband), so I decided to combine them and voila! Roasted Chicken with Okra and Tomatoes. It doesn’t cost you extra or affect my opinion. This post may contain affiliate links, which means I get a little off the top to help me keep this website running.
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