A flavorful Creole-inspired dish featuring tender chicken thighs, savory vegetables, and aromatic spices.
Ingredients:
- 4 chicken thighs, bone-in, skin-on
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup okra, sliced
- 1 can 14
- 5 oz diced tomatoes
- 1 teaspoon paprika
- 1/2 teaspoon thyme
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
Instructions:
Use salt, pepper, paprika, and cayenne pepper to season the chicken thighs
Warm up a big pan with olive oil over medium-low heat
Place chicken thighs on the pan with the skin side down
Cook for 5 minutes on each side until they are browned
Take it out of the pan and set it aside
Put the bell pepper, onion, and garlic in the same pan
About 5 minutes of cooking will soften the food
After you add the okra, cook for three more minutes
Add thyme, oregano, and diced tomatoes and mix them in
Bring to a low boil
Put the chicken thighs back in the pan and cover them with sauce
Stir the chicken around for 25 to 30 minutes, then cover and let it cook on low heat
If you want, you can serve it hot and top it with fresh herbs
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