Chicken and Okra Fricassee Recipe

Name: Chicken and Okra Fricassee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 4-pound chicken, cut into 8 pieces; Salt and freshly ground pepper; 1 tablespoon minced oregano; 2 tablespoons vegetable oil; 2 tablespoons minced fresh ginger; 1 small onion, finely chopped; 1 garlic clove, minced; 1 teaspoon all-purpose flour; 1 1/2 cups low-sodium chicken broth; 1 cup unsweetened coconut milk; 2 large stalks of lemongrass, lower half cut into 3-inch lengths and lightly smashed; 3/4 pound baby okra

Servings: persons

One 4-pound chicken, cut into 8 pieces
Salt and freshly ground pepper
1 tablespoon minced oregano
2 tablespoons vegetable oil
2 tablespoons minced fresh ginger
1 small onion, finely chopped
1 garlic clove, minced
1 teaspoon all-purpose flour
1 1/2 cups low-sodium chicken broth
1 cup unsweetened coconut milk
2 large stalks of lemongrass, lower half cut into 3-inch lengths and lightly smashed
3/4 pound baby okra

1
Put the chicken in a large shallow dish and season with salt, pepper and the oregano.
2
Cover and refrigerate for 1 hour.
3
Heat the oil in a large enameled cast-iron casserole.
4
Add half of the chicken pieces and cook over moderately high heat until browned, about 4 minutes per side.
5
Transfer the chicken to a large plate; repeat with the remaining chicken.
6
Add the ginger, onion and garlic to the casserole and cook over low heat, stirring, until softened, about 4 minutes.
7
Stir in the flour until blended, then stir in the chicken broth, coconut milk and lemongrass and bring to a boil.
8
Add the chicken and its juices and simmer over low heat, turning the pieces once, until the breasts are cooked through, about 20 minutes.
9
Transfer the breasts to a plate.
10
Cook the dark meat for about 10 minutes longer.
11
Meanwhile, in a medium saucepan of boiling salted water, cook the okra until bright green, about 2 minutes.
12
Drain well.
13
Return the chicken breasts to the stew and stir in the okra.
14
Season with salt and pepper and simmer for 3 minutes.

330

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: One 4-pound chicken, cut into 8 pieces, Salt and freshly ground pepper, 1 tablespoon minced oregano, 2 tablespoons vegetable oil, and more.

Yes, Chicken and Okra Fricassee falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken and Okra Fricassee

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions