Ingredients for Palmetto Chicken
- 2 tbsp paprika
- 1 tsp salt
- Dry Mustard
- 1 tsp cayenne pepper
- 1 tbsp garlic powder
- Ground Cumin
- 1 tsp black pepper
- 1/2 tsp white pepper
- 4 boneless, skin-on chicken breasts (about 1.5 lbs)
- Olive Oil
- Onion
- 2 celery stalks, chopped
- Bell Pepper
- Andouille Sausage
- 1 cup okra, sliced
- All Purpose Flour
- Chicken Stock
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How to Make Palmetto Chicken
- In a small bowl, whisk together 2 tbsp paprika, 1 tsp salt, 1 tbsp Dijon mustard, 1 tsp cayenne pepper (or less, to taste), 1 tbsp garlic powder, 1 tbsp ground cumin, 1 tsp black pepper, and 1/2 tsp white pepper. This is your Palmetto seasoning blend.
- Sprinkle 4 tsp of the seasoning mixture evenly over 4 boneless, skin-on chicken breasts (about 1.5 lbs total). Rub the seasoning into the chicken thoroughly.
- Heat 2 tbsp vegetable oil in a heavy 4-quart pot over high heat until it just begins to smoke (about 3-4 minutes).
- Add chicken, skin-side down, and cook until golden brown, about 4 minutes per side. Remove chicken from the pot and set aside.
- Add 1 medium onion (chopped), 2 celery stalks (chopped), and 1 green bell pepper (chopped) to the pot. Add 5 tsp of the Palmetto seasoning blend.
- Stir well, scraping the bottom of the pot to loosen any browned bits.
- Add 1/2 cup chicken broth (or more, if needed) to deglaze the pan.
- Add 8 oz andouille sausage (or smoked sausage), sliced, and 1 cup okra, sliced. Cook, stirring frequently, for 4 minutes.
- Sprinkle 2 tbsp all-purpose flour evenly over the mixture. Stir constantly until no white flour remains (about 1 minute).
- Pour in 3 cups chicken broth, stirring to combine. Scrape the bottom of the pot well.
- Return the chicken and any accumulated juices to the pot. Bring to a boil.
- Reduce heat to medium-low, cover, and simmer until the chicken is cooked through and the sauce has thickened, about 15-20 minutes. Serve hot over rice or with crusty bread.
Nutrition Information (Approximate per serving)
Sodium
85 g
Sugar
18g
Fat
106g
Carbs
5g
