Chicken With Tomatoes and Okra

This main dish is easy to make as a budget dinner. It can feed four people for less than $10. Chicken thighs are economical and full-flavored. But we often pass over them in the grocery store because many recipes call for chicken breasts. The frying oil, which is made from a blend of soybean and peanut oil, adds a robust, nutty flavor. This recipe came from www.louana.com/10Meals.cfm

• Ready In: 40 mins
• Serves: 4
• Yields: 2 chicken thighs

Ingredients

• 1⁄3 cup  louana southern  frying oil
• 8  bone-in chicken thighs
• 1 1⁄2 teaspoons salt
• 1⁄2 teaspoon fresh ground black pepper
• 1 1⁄2 cups  fresh or frozen (1/2-inch-thick) sliced okra
• 1 (14 1/2ounce) can whole canned tomatoes, drained and crushed
• 1  tablespoon white vinegar
• 1  tablespoon flour
• 1⁄2 teaspoon sugar
• 1  cup reduced-sodium chicken broth

Directions

1. Heat oil in a large skillet over medium-high heat.
2. Season chicken evenly with 1 teaspoon salt and pepper.
3. Add chicken to pan; sauté 4 minutes on each side or until brown. Remove chicken from pan.
4. Add okra to pan; cook two minutes. Stir in okra, broth, tomatoes and sugar; bring to a boil.
5. Gently place chicken in tomato mixture. Reduce heat, and simmer 20 minutes or until chicken is done, stirring occasionally.
6. Remove about 1/4 cup hot broth from pan; stir vinegar and flour into broth mixture. Return broth mixture to pan; bring to a boil. Cook 1 minute or until sauce is slightly thick.