Delicious Chicken Stew with Okra, Corn, and Tomatoes Recipe

This chicken stew with okra, corn, and tomatoes is a hearty and flavorful dish that is perfect for a comforting dinner. The tender chicken is simmered with vegetables in a rich tomato broth, creating a delicious and filling stew. With only a few simple ingredients, this recipe is easy to make and can be ready in just under an hour. Serve this stew with some crusty bread or rice for a complete and satisfying meal.

Ingredients

• 2 lbs chicken, cut into pieces
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 cup okra, sliced
• 1 can corn kernels, drained
• 1 can diced tomatoes
• 2 cups chicken broth
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• Fresh parsley, for garnish

Directions

1. In a large pot, heat the vegetable oil over medium heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the pot and set aside.
2. In the same pot, add the chopped onion, minced garlic, and diced bell peppers. Sauté until the onions are translucent and the peppers are softened.
3. Sprinkle the flour over the vegetables and stir to coat. Cook for a minute or two to cook out the raw flour taste.
4. Gradually pour in the chicken broth, stirring constantly to prevent any lumps. Add the diced tomatoes (with their juice), sliced okra, corn kernels, and seasonings (paprika, dried thyme, salt, and black pepper). Stir well to combine.
5. Return the chicken pieces to the pot and bring the stew to a boil. Reduce the heat to low, cover, and simmer for about 30 minutes or until the chicken is cooked through and tender.
6. Taste and adjust the seasoning if needed. If the stew is too thick, add more chicken broth or water to achieve the desired consistency.
7. Garnish with fresh parsley before serving. Serve hot with crusty bread or rice.

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