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Chicken Stew with Okra
Source: dLife

A classic southern chicken stew made thicker with okra.

Prep Time: 15 minutes
Cook Time: 45 minutes
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 302.3
Total Carbs 40.2 g
Dietary Fiber 8.7 g
Sugars 7.2 g
Total Fat 5.0 g
Saturated Fat 0.5 g
Unsaturated Fat 1.2 g
Potassium 746.4 mg
Protein 25.1 g
Sodium 734.1 mg
Dietary Exchanges
1 Fat , 3 Vegetables , 1 1/2 Meat , 1 1/2 Starch , 2 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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3 tbsp  canola oil
3 cup  white whole wheat flour
2 each  medium onions
4 each  fresh green onions
1 each  medium bell peppers
1 1/2 cup  chopped parsley
2 1/2 lb  fresh okra
28 floz  canned stewed tomatoes
42 oz  low sodium chicken broth
1 1/2 lb  boneless skinless chicken breasts
1 pinch  hot pepper sauce
  1. In large soup pot or Dutch oven over low heat, combine oil and flour. Cook 10 - 15 minutes, stirring often, until flour is dark caramel color.
  2. Add onions, peppers, parsley, okra, tomatoes, and broth. Stir to combine. Bring to boil, stirring often.
  3. Cover, reduce heat, and simmer 20 additional minutes, or until vegetables are tender.
  4. Add chicken and hot sauce, stir and simmer 10 additional minutes. Remove from heat, allow to stand 5 minutes before serving.

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