Pressed Chicken With Okra Succotash Recipes

PRESSED CHICKEN WITH OKRA SUCCOTASH

Pressed Chicken With Okra Succotash image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 40m

Number Of Ingredients 10

Ingredients

1 whole chicken (about 3 1/2 pounds), cut into 10 pieces
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
6 ounces okra, cut into 1/2-inch-thick slices
8 ounces frozen lima beans, thawed and drained
2 ears corn, kernels cut from cob (about 1 1/2 cups)
1/2 green bell pepper, ribs and seeds removed, chopped (3/4 cup)
1/2 small red onion, thinly sliced
2 tablespoons red-wine vinegar
1/3 cup fresh basil leaves, chopped, plus more for serving

Steps:

Season chicken with salt and pepper. Heat a large cast-iron skillet over medium-high heat. Swirl in 1 tablespoon oil. Add chicken, skin-side down. Top with a parchment round; weight with another heavy skillet and canned goods. Cook until golden on skin side, about 5 minutes. Reduce heat to medium-low. Flip chicken; cook (with parchment and weighted skillet) until a thermometer inserted into thickest part of thigh (without touching bone) registers 165 degrees, 8 to 10 minutes. Transfer to a plate, reserving pan juices.
Return skillet to medium-high heat. Swirl in remaining 1 tablespoon oil. Add okra, beans, corn, bell pepper, and onion; season with salt and pepper. Cook, stirring, until vegetables are golden in spots, about 5 minutes. Remove from heat; stir in vinegar, then basil. Serve chicken with succotash, pan juices, and more basil leaves.

CAJUN CHICKEN WITH OKRA

Cajun Chicken with Okra image

Quick dinner of chicken and okra, Cajun-style.

Provided by Michellea Southern David

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

2 teaspoons vegetable oil
4 (4 ounce) skinless, boneless chicken breast halves
1 (14.5 ounce) can diced tomatoes with garlic and onion, undrained
⅔ cup low-sodium chicken broth
2 cloves garlic, crushed
¼ teaspoon salt
⅛ teaspoon cayenne pepper
1 (10 ounce) package frozen cut okra, thawed
2 tablespoons water
1 ½ tablespoons all-purpose flour
¼ teaspoon hot pepper sauce
2 cups cooked long-grain white rice

Steps:

Heat oil in a skillet over medium-high heat. Add chicken; cook until browned, about 2 minutes per side. Add tomatoes, chicken broth, garlic, salt, and cayenne. Cover, reduce heat, and simmer for 8 minutes. Add okra, cover, and simmer for 3 minutes more.
Combine water and flour in a small bowl and add to the skillet. Simmer, uncovered, until thick and chicken is no longer pink in the centers, about 2 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Stir in hot sauce. Serve over rice.

Nutrition Facts : Calories 318.6 calories, Carbohydrate 36.4 g, Cholesterol 65.3 mg, Fat 6.3 g, Fiber 2.8 g, Protein 29.5 g, SaturatedFat 1.3 g, Sodium 730.2 mg, Sugar 7.2 g

SUPER EASY SOUTHERN OKRA SUCCOTASH

Super Easy Southern Okra Succotash image

This is one time that frozen vegetables work better than fresh. You can play with different spices if you like, it's very forgiving. A finely diced Jalapeno is good for a little bite. Butter works well to replace the bacon drippings, or you can live longer (if not better) and skip the fat all together! Add Sausage and serve over rice for a great main dish! Update! I've made this often substituting fresh okra, but I just made it for the first time with fresh corn right off the cob. I added the corn raw a little before the okra and just heated it through. It was fantastic! Crisp and sweet!

Provided by Chief Jack

Categories < 30 Mins

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons bacon drippings
1 cup frozen corn, thawed
1 cup frozen butter beans, thawed (Limas)
1 (15 ounce) can diced tomatoes with juice
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
salt and pepper
2 cups frozen cut okra, still frozen

Steps:

Add the first six items to a sauce pan and heat covered.
Add the frozen okra and heat covered, on low, until it's hot and just tender.
Add the salt and pepper to taste and serve.

Nutrition Facts : Calories 192.7, Fat 7.4, SaturatedFat 2.7, Cholesterol 6.1, Sodium 320.4, Carbohydrate 29.7, Fiber 5.3, Sugar 2.5, Protein 5.8

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