“This is a great recipe from Food Network Magazine. It is soooo easy to make and totally yummy.”
READY IN:
40mins
SERVES:
4
YIELD:
4 bowls
UNITS:
US

Ingredients Nutrition

Directions

  1. 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. 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. 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.

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