Forktionary

Creole Chicken And Okra Recipe Recipe

Dive into the rich flavors of Louisiana with this authentic Creole Chicken and Okra recipe! Tender chicken simmered in a spicy tomato-based sauce with tender okra, bell peppers, and aromatic herbs. This comforting and flavorful dish is perfect for a weeknight dinner or a special occasion. Get ready for a taste of the bayou!

Prep Time 20 mins
Cook Time 90 mins
Calories 428.7 kcal
Protein 68g
Rating 5.0 (1 Reviews)
Creole Chicken And Okra Recipe 94

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Creole Chicken And Okra Recipe

  • 1.5 lbs bone-in, skinless chicken thighs
  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 lb fresh okra, trimmed and sliced
  • 1 (28 ounce) can crushed tomatoes
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon paprika
  • 1 bay leaf
  • 1 teaspoon salt
  • 1 cup chicken broth
  • 1/2 cup dry white wine
  • 1 tablespoon hot sauce (your preference)

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Creole Chicken And Okra Recipe? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Creole Chicken And Okra Recipe

  1. Remove skin from chicken and discard.
  2. Heat 2 tablespoons of vegetable oil in a large nonstick Dutch oven over medium heat.
  3. Add 1.5 lbs bone-in, skinless chicken thighs and cook, turning occasionally, for 10-12 minutes, until browned on all sides.
  4. Remove chicken from Dutch oven and set aside in a warm bowl.
  5. Add 1 medium onion (chopped), 1 green bell pepper (chopped), 2 stalks celery (chopped), and 2 cloves garlic (minced) to the Dutch oven. Stir and cook for 5 minutes, until softened.
  6. Add 1 lb fresh okra (trimmed and sliced), and cook, stirring occasionally, for 5 more minutes.
  7. Stir in 1 (28 ounce) can crushed tomatoes, 1/4 cup chopped fresh parsley, 1 teaspoon paprika, 1 bay leaf, and 1 teaspoon salt.
  8. Return chicken to the Dutch oven. Spoon the vegetable mixture over the chicken.
  9. In a small bowl, whisk together 1 cup chicken broth, 1/2 cup dry white wine, and 1 tablespoon hot sauce (your preference).
  10. Pour the liquid mixture over the chicken and vegetables.
  11. Cover the Dutch oven, reduce heat to low, and simmer for 30-40 minutes, or until the chicken is cooked through and easily pierced with a fork.
  12. Remove the bay leaf before serving. Serve hot over rice, if desired.

Nutrition Information (Approximate per serving)

Sodium

22 g

Sugar

25g

Fat

30g

Carbs

5g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Poultry Chicken Recipes The Americas American Cajun & Creole Southern One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Cuisine Preparation North American American Southern United States Creole Dietary Low Sodium Low Calorie Low Carb Low In Something 4 Hours Or Less Soul