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Recipe: Chicken Okra Tomato Stew

A healthy, filling, & delicious meal to remind us a bit of summer during the winter months

Remember summer?!  We do!  And we miss it!  That's why we're celebrating & remembering summer with this winter warming recipe with a surprising summer twist.

With the winter upon us, it’s a nice time to bust out any of our canned or frozen tomatoes preserved from the fall tomato bounty.  It’s a nice way to remind ourselves of the delicious taste of tomatoes, while getting the Vitamin C absorption to keep us healthy throughout the winter.

This recipe is one of our favorite!  It’s delicious, filling, & nutritious.  It’s a simple recipe to make & set in the slow cooker, if you want to wake up to, or come home from your day to a delicious meal.  Or, if you want to make it faster, stick it in the oven for a nice, hearty, evening dinner.

If you’re a vegetarian, you can omit the chicken or replace the chicken with another veggie protein of your choice.

Ingredients:

  • 2 TBS olive oil or coconut oil
  • 3 chicken breasts
  • 1 onion, diced
  • 2 red, yellow, or orange bell peppers, diced
  • 1 pint of tomatoes (cherry tomatoes work best)
  • 1 small jar of tomato paste
  • 2 cups okra, diced
  • Salt & pepper to taste

Directions:

  1. Heat up oil in a cast iron pan.
  2. Once oil is heated add chicken & lightly brown on each side, add salt & pepper.
  3. Put chicken in slow cooker (if you don’t have a slow cooker, or not patient enough for the meal, you can keep it in the cast iron pan & put in the oven at 350 degrees F)
  4. Saute onion & pepper in the cast iron pan for a few minutes, add salt & pepper.
  5. Add onion & peppers to the slow cooker, spread evening over the chicken.
  6. Add jar of tomato paste & pint of tomatoes to the slow cooker, spread evening over the chicken, peppers, & onion.
  7. Once you pour the jar of tomato paste, add water to the jar, shake up to get any additional paste stuck to the jar & dump the water/tomato mixture in the slow cooker
  8. Set the slow cooker on low for 8 hours or cooking or high for 4 hours of cooking (or place the cast iron pan in the oven at 350 degrees F for an hour)
  9. 30 minutes before you’re ready to eat, add the okra to the top, set on high, & let cook for 30 minutes
  10. Top with smoked sea salt, paprika, avocado (& cayenne for a bit of a kick!)
  11. Eat & enjoy!
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