Boneless, skinless chicken (I used one package each of thighs and
breasts)
Bacon grease (you could use vegetable oil instead, but the bacon fat
really adds flavor)
One onion, minced
One red bell pepper, minced
Two or three stalks celery, thinly sliced
1 can petite diced tomatoes, juice and all
Frozen okra, 1-pound bag, rinsed in a colander to remove any stale-
tasting ice crystals
Frozen white corn, 1-pound bag, rinsed in a colander to remove any
stale-tasting ice crystals
1 large carton/box chicken broth (I like Progresso's 100% Natural,
gluten-free, no MSG, etc.)
Fresh thyme, a few sprigs
Fresh flat-leaf parsley, a handful, minced
5 dried red hot peppers (they have these super-cheap in the Latino
foods section at Walmart)
I used the crockpot for this recipe, but you could also use a large covered pot, either stovetop, or in the oven if you have a pot with an ovenproof lid. Into the pot you intend to use, put the can of tomatoes, juice and all, the rinsed frozen okra and corn, the chicken broth, the fresh thyme, the fresh parsley, and the dried hot red peppers.
Melt a dollop (for those not familiar with this scientific unit of measurement, a heaping, regular cereal spoon full) of bacon grease in a skillet. Saute the onion, red bell pepper, and celery until it's soft but not browned. Dump this into the pot with the other vegetables. Melt another dollop of bacon grease, on the high side of medium heat, and when it's really hot, place your (yes, completely naked, whole) chicken pieces in the skillet (Browning meat 101: get your fat hot first, put the meat in, do not disturb it until it's really good and browned, or else it will stick when you try to turn it. Use a metal spatula to un-stick it if it's still stubborn).
gluten-free, no MSG, etc.)
Fresh thyme, a few sprigs
Fresh flat-leaf parsley, a handful, minced
5 dried red hot peppers (they have these super-cheap in the Latino
foods section at Walmart)
I used the crockpot for this recipe, but you could also use a large covered pot, either stovetop, or in the oven if you have a pot with an ovenproof lid. Into the pot you intend to use, put the can of tomatoes, juice and all, the rinsed frozen okra and corn, the chicken broth, the fresh thyme, the fresh parsley, and the dried hot red peppers.
Melt a dollop (for those not familiar with this scientific unit of measurement, a heaping, regular cereal spoon full) of bacon grease in a skillet. Saute the onion, red bell pepper, and celery until it's soft but not browned. Dump this into the pot with the other vegetables. Melt another dollop of bacon grease, on the high side of medium heat, and when it's really hot, place your (yes, completely naked, whole) chicken pieces in the skillet (Browning meat 101: get your fat hot first, put the meat in, do not disturb it until it's really good and browned, or else it will stick when you try to turn it. Use a metal spatula to un-stick it if it's still stubborn).
Brown the chicken on both sides and add to pot as it gets done. I had to do it in three batches, which took maybe 10 or 15 minutes. You are NOT trying to cook it all the way through, just browning the outside for flavor. Add more bacon fat as needed. When all the chicken is in the pot with the vegetables, run some water (say 2 cups) into the skillet and scrape up the browned bits from the bottom (there's your flavor!) and pour that in the pot. Give it all a good stir and push your chicken down into the liquid. If there's not enough liquid to cover it, add more water, just enough to barely cover the chicken.
In a crockpot, cook on the high setting for six hours. Stovetop, bring to a boil, turn down to low heat (lower than a simmer) and cover. In an ovenproof, covered pan, say 275 degrees would probably be about right, for several hours. In the oven or stovetop you'll have to be around to check it occasionally to make sure it's not sticking to the bottom, or cooking too fast (that's why I love the crockpot).
When it's done, taste it to see if you think it needs salt (mine didn't). The chicken should be tender enough to pull apart and eat with a fork or spoon. Great with a little hot sauce sprinkled on at the table!
In a crockpot, cook on the high setting for six hours. Stovetop, bring to a boil, turn down to low heat (lower than a simmer) and cover. In an ovenproof, covered pan, say 275 degrees would probably be about right, for several hours. In the oven or stovetop you'll have to be around to check it occasionally to make sure it's not sticking to the bottom, or cooking too fast (that's why I love the crockpot).
When it's done, taste it to see if you think it needs salt (mine didn't). The chicken should be tender enough to pull apart and eat with a fork or spoon. Great with a little hot sauce sprinkled on at the table!
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