Stewed Chicken With Andouille Sausage

Name: Stewed Chicken With Andouille Sausage
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 bowls, 4 serving(s)
Ingredients: 6 chicken thighs, boneless skinless; kosher salt; 1 tablespoon vegetable oil; 2 links andouille sausages, chopped; 1 tablespoon all-purpose flour; 1 3/4 cups low-sodium chicken stock; 3 medium red potatoes, cut into 1/2 inch pieces; 1 (10 ounce) package frozen whole baby okra, thawed; 1 lime, juice of; 1/4 cup chopped fresh cilantro

Submitted by Chef #803079

"This is a great recipe from Food Network Magazine. It is soooo easy to make and totally yummy."

Download

photo by rebecca684

Ready In:: 40mins
Ingredients:: 10
Yields:: 4 bowls
Serves:: 4

ingredients

6 chicken thighs, boneless skinless
kosher salt
1 tablespoon vegetable oil
2 links andouille sausages, chopped
1 tablespoon all-purpose flour
1 ³⁄₄ cups low-sodium chicken stock
3 medium red potatoes, cut into 1/2 inch pieces
1 (10 ounce) package frozen whole baby okra, thawed
1 lime, juice of
¹⁄₄ cup chopped fresh cilantro

directions

1. Cut each chicken thigh into quarters. Pat dry and season with 1 teaspoon salt. Heat the vegetable oil in a large skillet over medium-high heat. Add the sausage and cook, stirring, 1 minute.
2. Add the chicken in a single layer and cook undisturbed until browned, about 4 minutes. Continue to cook, stirring occasionally, until the chicken is golden brown all over, about 5 minutes more. Sprinkle the flour over the chicken and cook, stirring, 1 minute.
3. Stir in the broth and potatoes and bring to a boil. Reduce the heat and simmer, covered, until the potatoes are just tender, about 10 minutes. Stir in the okra and cook, uncovered, until the chicken and potatoes are cooked through, 5 to 10 minutes more. Remove from heat and stir in the lime juice and cilantro.