Chicken Stew with Okra, Corn, and Tomatoes

1. 1

   Heat olive oil in a deep 12-inch nonstick skillet over medium heat. Season each chicken thigh with Cajun seasoning and black pepper. Add the chicken to the shimmering oil and cook until browned, about 5 minutes per side.

2. 2

   Add the chicken broth, the chopped onion, and the minced garlic. Bring to a boil, cover, reduce the heat to low, and simmer until the chicken is nearly cooked through, about 20 minutes. An instant-read thermometer inserted into the center should register at least 160 degrees F (71 degrees C).

3. 3

   Increase the heat to medium, add the okra, corn, and tomatoes, and bring back to a boil. Replace the lid, reduce the heat to low, and simmer until the vegetables are tender and the chicken reaches an internal temperature of 165 degrees F (74 degrees C), about 10 more minutes.

4. 4

   Stir the water and cornstarch together in a small bowl, then rapidly stir the mixture into the sauce until thickened, about 3 minutes.

• Calories 321.85 kcal Moderate
• Protein 24.98 g Good Source
• Carbs 20.6 g Moderate
• Total Fat 16.1 g High
• Saturated Fat 4.31 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 106.22 mg High
• Sodium 623.01 mg High
• Fiber 2.31 g Low Source
• Sugar 7.38 g Moderate
• Added Sugar 1.22 g Low Source
• Calcium 179.53 mg Moderate
• Iron 1.69 mg Low Source
• Potassium 191.47 mg Low Source
• Vitamin A 140.42 mcg_rae Moderate
• Vitamin C 15.38 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Corn 🌽
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅