Stewed Chicken With Andouille Sausage
![photo by rebecca684](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/44/55/93/picDZAyab.jpg)
photo by rebecca684
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/taco.png)
- Ready In:
- 40mins
- Ingredients:
- 10
- Yields:
-
4 bowls
- Serves:
- 4
ingredients
- 6 chicken thighs, boneless skinless
- kosher salt
- 1 tablespoon vegetable oil
- 2 links andouille sausages, chopped
- 1 tablespoon all-purpose flour
- 1 3⁄4 cups low-sodium chicken stock
- 3 medium red potatoes, cut into 1/2 inch pieces
- 1 (10 ounce) package frozen whole baby okra, thawed
- 1 lime, juice of
- 1⁄4 cup chopped fresh cilantro
directions
- 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. 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. 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.
Questions & Replies
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/fruit-kebab.png)
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!