Stewed Chicken With Andouille
Serves: 4
Kirstin Bosco
1 January 1970
Based on User reviews:
53
Spice
51
Sweetness
45
Sourness
38
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tbsp
Vegetable Oil1 tbsp
All-Purpose Flour1.75 cups
Chicken Broth (low-sodium)1 cup
Cilantro (chopped fresh)Directions:
1
Cut each chicken thigh into quarters (or 1 1/2-inch pieces, if large)
2
Pat dry and season with 1 teaspoon salt
3
Heat the vegetable oil in a large skillet over medium-high heat
4
Add the sausage and cook, stirring, 1 minute
5
Add the chicken in a single layer and cook undisturbed until browned, about 4 minutes
6
Continue to cook, stirring occasionally, until the chicken is golden brown all over, about 5 more minutes
7
Sprinkle the flour over the chicken and cook, stirring, 1 minute
8
Stir in the broth and potatoes and bring to a boil
9
Reduce the heat and simmer, covered, until the potatoes are just tender, about 10 minutes
10
Stir in the okra and cook, covered, until the chicken and potatoes are cooked through, 5 to 10 more minutes
11
Remove from the heat and stir in the lime juice and cilantro
12
Per serving: Calories 397; Fat 13 g (Saturated 3 g); Cholesterol 183 mg; Sodium 895 mg; Carbohydrate 22 g; Fiber 4 g; Protein 47 g ;