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Cajun Chicken & Okra
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Chunks of dark-meat chicken and okra cook through quickly in a spicy tomato broth. When in season, use fresh okra, adding the chopped pieces along with the tomatoes.
2 teaspoons canola oil
1-1/2 pounds skinless, boneless chicken thighs, cut into 1-1/2" pieces
1 can (14-1/2 ounces) Cajun-style stewed tomatoes, undrained, chopped
2 cloves garlic, pushed through a press
2/3 cup low-sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon crushed red-pepper flakes
1 package (10 ounces) frozen cut okra, thawed
2 tablespoons water
1-1/2 tablespoons Atkin's Bake Mix
1/4 teaspoon hot red pepper sauce (or more, to taste)
Heat oil in a large nonstick skillet over medium-high heat until hot. Add chicken; cook 6 minutes, until browned on all sides. Add tomatoes with their juices, garlic, broth, salt and pepper flakes and heat to boiling. Cover; reduce heat and simmer 10 to 15 minutes, until chicken is cooked through. Add okra; cover and simmer about 5 minutes more, until heated through.
Combine water and bake mix in a small bowl and mix well. Whisk into chicken mixture and simmer, uncovered, about 2 minutes, until sauce thickens. Add hot pepper sauce.
Servings: 4
Carbohydrates: 13.5 grams
Net Carbs: 10 grams
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