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. I served it over Carolina Gold rice and it was a hit.
Substitute fresh garlic and onion if you want, just saute them in the oil a bit before tossing in the okra. 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.
Bone-in chicken will take longer (thighs around 30-35 minutes) so make sure you adjust the cooking time. As always, use a meat thermometer if you’re unsure. 165ºF is done, and for the juiciest chicken take it out of the oven a few degrees before and let carryover cooking finish it off.
Depending on the acidity of your tomatoes, you might need to adjust the amount of sugar. I didn’t specify how much salt to use, only when to use it.
You’ll have to work with your tastebuds as you make this recipe.
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It’s exactly what the title makes it sound like.
- 1 lb boneless skinless chicken breasts
- 1 lb okra, chopped
- 15 oz. can stewed tomatoes
- 15 oz. can diced tomatoes
- 1 tbsp cajun or creole seasoning
- 1/2 tbsp cornstarch
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp granulated sugar
- 1/2 tsp herbs de provence
- 2 tbsp vegetable oil
- 1/2 cup chicken broth
- kosher salt, to taste
- Preheat your oven to 450ºF. Combine your cornstarch and cajun or creole seasoning and set aside.
- Pat both sides of your chicken dry with clean paper towels. Season it liberally with the cornstarch/seasoning combination, making sure it’s all coated.
- Preheat 1 tbsp of oil in an oven safe skillet or dutch oven over medium high heat. 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.
- Let the chicken cook for 4 minutes without disturbing, then flip. Sear on the other side for another few more minutes, then remove to a plate and set aside.
- Add the remaining oil to the pan, and the okra. Season with a few pinches of salt and toss.
- Add the canned tomatoes, using a wooden spoon to break up the large stewed tomatoes into smaller pieces. Stir in the sugar, garlic powder, onion powder and herbs de provence. Taste and add salt as needed.
- 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.
- Roast on the middle rack for 20 minutes, or until the chicken reaches an internal temp of 165ºF.
- Let the dish rest for 10 minutes before serving. My family enjoys it over rice, and sometimes over buttered orzo pasta.