Creole Chicken and Okra Recipe

• chicken leg quarters, cut into 4 thighs and 4 drumsticks↗4
• canola oil↗1 tablespoon
• onion, coarsely-chopped↗1 cup
• green pepper, coarsely-chopped↗1 cup
• celery, sliced↗1⁄2 cup
• garlic clove, minced↗1
• okra, sliced2⁄3 lb
• tomatoes, coarsely-chopped↗2 cups
• fresh parsley, chopped↗1⁄4 cup
• paprika↗1⁄2 teaspoon
• bay leaf↗1
• salt↗1⁄2 teaspoon
• chicken broth, warm↗1⁄2 cup
• white wine↗1⁄4 cup
• hot pepper sauce↗1⁄4 teaspoon

Step-by-step instructions

1. 1

   Remove and discard chicken skin. In nonstick Dutch oven, place oil and heat over medium temperature.

2. 2

   Add chicken and cook, turning, about 10 minutes or until brown on all sides. Remove chicken to warm bowl.

3. 3

   To Dutch oven, add onion, green pepper, celery and garlic; stir and cook about 5 minutes. Add okra and cook, stirring, about 5 minutes more.

4. 4

   Stir in tomatoes, parsley, paprika, bay leaf and salt. Return chicken to Dutch oven and spoon vegetable mixture over top.

5. 5

   In small bowl, mix together chicken broth, wine and hot pepper sauce; pour over all.

6. 6

   Cover, reduce heat to low and cook about 30 minutes or until fork can be inserted in chicken with ease. Serve with rice, if desired.