In Cajun cooking, we use okra quite often. I grew up eating it fried, boiled, smothered, pickled, and added to gumbo. I love, love, love my okra.
This is one of my favorite dishes. The best part, it’s all made in one big skillet. That means less dishes to clean!
For AIP: Use coconut oil or lard as cooking fat. Skip hot sauce and pepper.
Smothered Chicken and Okra Recipe
- 2 pounds Organic Chicken pieces
- 2 tablespoons grass fed butter, ghee, or coconut oil
- 1/2 red onion, chopped
- 3 cups okra, chopped
- 2 green onions, chopped white and green parts
- 2 cloves garlic, crushed
- 2 tablespoons dried parsley
- 3 cups chicken broth
- Salt, pepper, and hot sauce, to taste
- 2 tablespoons arrowroot starch, mixed into 1/2 cup water
- Heat fat in large oven proof skillet until it melts. Brown chicken pieces, on all sides, in fat. Once chicken is browned, add red onion and cook until clear. Preheat oven to 375 degrees F. Add okra, green onions, garlic, and parsley to skillet. Cook over low heat for 3 minutes, stirring often. Add chicken broth, salt, and pepper. Continue to cook over low heat for 5 minutes, while oven preheats. Place skillet in oven on lowest rack. Bake for about 30 minutes, or until internal temperature of chicken reaches 165 degrees. Remove from oven and stir in arrowroot powder and water mixture. Be sure to stir until gravy is formed. Add hot sauce to taste.