Chicken Stew with Okra, Corn, and Tomatoes
Chicken thighs, okra, corn, and tomatoes combine in this quick summer stew that is reminiscent of gumbo, if you serve it with a mound of white rice.
Heat olive oil in a deep 12-inch non-stick skillet over medium heat.
Season each chicken thigh with Cajun seasoning and black pepper.
Add chicken to shimmering oil and cook until browned about 5 minutes per side.
Add chicken broth chopped onion and minced garlic.
Bring to a boil cover reduce heat to low and simmer until the chicken is almost done about 20 minutes.
An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
Increase heat to medium add okra corn and tomatoes and bring to a boil.
Replace lid reduce heat to low and simmer until vegetables are soft and internal temperature of the chicken is 165 degrees F (74 degrees C) about 10 more minutes.