This easy-to-make main dish helps to increase the amount of vegetables you eat and can be made all in one pot.
Nutrition Facts
Serving Size
¾ cup
Calories
165
Total Fat
4 g
Saturated Fat
1 g
Cholesterol
51 mg
Sodium
81 mg
Ingredients and Preparation
Ingredients
Measures
Vegetable oil
1 teaspoon
Flour
¼ cup
Low-sodium chicken broth
3 cups
Chicken breast, skinless and boneless, cut into 1 inch strips
1 ½ lbs
White potatoes, cubed
1 cup (½ lb)
Onions, chopped
1 cup
Carrots , coarsely chopped
1 cup (½ lb)
Celery, chopped
¼ cup
Medium carrot, grated
½
Garlic, finely minced
4 cloves
Scallion, chopped
2 stalks
Bay leaf
1 whole
Thyme
½ teaspoon
Black pepper, ground
½ teaspoon
Hot (or jalapeño) pepper, chopped
2 teaspoons
Okra, sliced into 1 ½ inch pieces
1 cup (½ pound)
Directions
- Add oil to a large pot.
- Heat pot over medium flame.
- Stir in flour.
- Cook, stirring constantly, until flour begins to turn golden brown.
- Slowly stir in all the broth using a wire whisk and cook for 2 minutes. The mixture should not be lumpy.
- Add all ingredients except okra. Bring to a boil, then reduce heat and let simmer for 20 to 30 minutes.
- Add okra and let cook for 15 to 20 more minutes.
- Remove bay leaf.
- Serve hot in a bowl or over rice.