4 Servings 30 min Cook
6 Thigh, bone and skin removed Chicken Thigh
1 Dash Salt
1 Tbsp Vegetable Oil
1 Serving New Orleans Brand Andouille Recipe Smoked Sausage
1 Tbsp Wheat Flour
1 1/2 Cup Chicken Broth
3 Potato medium (2-1/4" to 3-1/4" dia) Red Potatoes
1 Package (10 oz) yields Okra
1 Cup Fresh Cilantro
1 Lime yields Lime Juice
Cut each chicken thigh into quarters (or 1 1/2-inch pieces, if large).
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.
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 more minutes.
Sprinkle the flour over the chicken and cook, stirring, 1 minute
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, covered, until the chicken and potatoes are cooked through, 5 to 10 more minutes.
Remove from the heat and stir in the lime juice and cilantro.
Recipe inspired by: http://www.
foodnetwork.
com/recipes/food-network-kitchens/stewed-chicken-with-andouille-recipe.
html?oc=linkback
