Humble okra is an undersung summer vegetable, thickening this sweet and spicy stew. Plus, a quick-braise method keeps it real on busy weeknights.
What You Get
Chicken thighs (see note below)
What You’ll Need
Salt and freshly ground pepper
Cayenne pepper (optional)
Makes 3 servings
Active Time: 30 minutes
Total Time: 50 minutes
Slice half of the onion, reserving the rest for another use. Seed and slice the bell pepper. Rinse the okra, and trim and slice about 2 cups into rounds, reserving the rest for another use. Pat the okra completely dry with paper towels. Remove the chicken thighs from the packaging, pat dry with paper towels, and season with salt and pepper.
In a sauté pan or Dutch oven over medium-high heat, warm 2 tablespoons vegetable oil. Add the chicken thighs, skin-side down, and sear until browned, 5 minutes per side. Transfer to a plate and set aside.
Return the pan to the heat. Sprinkle ¼ cup flour and ½ teaspoon cayenne over the fat, if you want a kick, and whisk until browned and toasty, 5 minutes. Add the onion and bell pepper and sauté until softened, 5 minutes longer. Season with ½ teaspoon salt.
Stir in 2 cups of the chicken broth, scraping up any browned bits from the bottom of the pan. Add the tomatoes and their juices, and the okra, and return the chicken thighs to the pan, nestling them into the mixture. Cover the pan and simmer until the chicken is fork tender, 20 minutes. Season to taste with salt and pepper.
Toward the end of cooking, reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes. Slice a handful of green onions.
Heap the rice into shallow bowls, top with the chicken thighs, and spoon the gumbo over. Sprinkle with the green onions and serve warm.
Note: The chicken thighs may arrive frozen for freshness. Store them in the refrigerator to defrost before cooking. If you need to defrost them same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.