Stewed Chicken With Andouille Recipe

Name: Stewed Chicken With Andouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4; 6 skinless, boneless chicken thighs (about 1 3/4 pounds), trimmed; Kosher salt; 1 tablespoon vegetable oil; 1 link andouille sausage (about 3 ounces), chopped; 1 tablespoon all-purpose flour; 1 3/4 cups low-sodium chicken broth; 3 medium red potatoes, cut into 1/2-inch pieces; 1 10 -ounce package frozen whole baby okra, thawed; Juice of 1 lime; 1/4 cup chopped fresh cilantro; Photograph by Antonis Achilleos

Servings: persons

ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4
6 skinless, boneless chicken thighs (about 1 3/4 pounds), trimmed
Kosher salt
1 tablespoon vegetable oil
1 link andouille sausage (about 3 ounces), chopped
1 tablespoon all-purpose flour
1 3/4 cups low-sodium chicken broth
3 medium red potatoes, cut into 1/2-inch pieces
1 10 -ounce package frozen whole baby okra, thawed
Juice of 1 lime
1/4 cup chopped fresh cilantro
Photograph by Antonis Achilleos

1
Cut each chicken thigh into quarters (or 1 1/2-inch pieces, if large).
2
Pat dry and season with 1 teaspoon salt.
3
Heat the vegetable oil in a large skillet over medium-high heat.
4
Add the sausage and cook, stirring, 1 minute.
5
Add the chicken in a single layer and cook undisturbed until browned, about 4 minutes.
6
Continue to cook, stirring occasionally, until the chicken is golden brown all over, about 5 more minutes.
7
Sprinkle the flour over the chicken and cook, stirring, 1 minute.
8
Stir in the broth and potatoes and bring to a boil.
9
Reduce the heat and simmer, covered, until the potatoes are just tender, about 10 minutes.
10
Stir in the okra and cook, covered, until the chicken and potatoes are cooked through, 5 to 10 more minutes.
11
Remove from the heat and stir in the lime juice and cilantro.
12
Per serving: Calories 397; Fat 13 g (Saturated 3 g); Cholesterol 183 mg; Sodium 895 mg; Carbohydrate 22 g; Fiber 4 g; Protein 47 g

535

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: ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4, 6 skinless, boneless chicken thighs (about 1 3/4 pounds), trimmed, Kosher salt, 1 tablespoon vegetable oil, and more.

Yes, Stewed Chicken With Andouille falls under the Soups & Stews 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!

Stewed Chicken With Andouille

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions