Southern Chicken, Okra, and Tomato Stew

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes

Quick Ingredients

• 2 lb (900 g) bone-in, skin-on chicken thighs (about 6)
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 2 tbsp all-purpose flour
• 2 tbsp neutral oil (canola/avocado), divided
• 1 tbsp unsalted butter
• 1 large yellow onion, diced (about 2 cups)
• 1 green bell pepper, diced (about 1 cup)
• 4 garlic cloves, minced
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 (28 oz / 794 g) can crushed tomatoes
• 3 cups (720 ml) low-sodium chicken broth
• 2 bay leaves
• 1 tsp dried thyme
• 12 oz (340 g) okra, sliced into 1/2-inch rounds (fresh or frozen)
• 1 tbsp apple cider vinegar
• 2 tbsp chopped fresh parsley

Do This

• 1. Season chicken with salt and pepper; lightly dust with flour.
• 2. Sear chicken in a Dutch oven over medium-high heat (6–8 minutes total); remove.
• 3. Sauté onion and bell pepper in butter and a little oil (6–8 minutes); add garlic (30 seconds).
• 4. Stir in tomato paste and spices (1 minute), then add crushed tomatoes, broth, bay, and thyme.
• 5. Simmer chicken in the tomato broth, covered, 25 minutes; add okra and simmer 15–20 minutes more.
• 6. Finish with vinegar and parsley; adjust salt/pepper and serve hot.

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Why You’ll Love This Recipe

• Big Southern comfort energy: a savory tomato broth, tender chicken, and okra that naturally thickens the stew.
• One-pot friendly (plus one cutting board): ideal for weeknights, even better on weekends.
• Warm, balanced flavor: smoky paprika, herbs, and just enough tang to brighten the tomatoes.
• Great for leftovers: the stew gets richer and more cohesive after a night in the fridge.

Grocery List

• Produce: 1 large yellow onion, 1 green bell pepper, 4 garlic cloves, 12 oz okra, fresh parsley
• Dairy: unsalted butter
• Pantry: crushed tomatoes (28 oz), low-sodium chicken broth, tomato paste, all-purpose flour, neutral oil, apple cider vinegar, bay leaves, dried thyme, smoked paprika, cayenne, kosher salt, black pepper

Full Ingredients

Chicken

• 2 lb (900 g) bone-in, skin-on chicken thighs (about 6)
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp all-purpose flour (for a light dredge)
• 1 tbsp neutral oil (from the 2 tbsp total), for searing

Aromatics & Vegetables

• 1 large yellow onion, diced (about 2 cups)
• 1 green bell pepper, diced (about 1 cup)
• 4 garlic cloves, minced
• 12 oz (340 g) okra, sliced into 1/2-inch rounds (fresh or frozen)
• 1 tbsp unsalted butter
• 1 tbsp neutral oil (the remaining 1 tbsp), for sautéing the okra if needed

Tomato Broth & Seasonings

• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional, but nice)
• 1 (28 oz / 794 g) can crushed tomatoes
• 3 cups (720 ml) low-sodium chicken broth
• 2 bay leaves
• 1 tsp dried thyme

To Finish & Serve

• 1 tbsp apple cider vinegar
• 2 tbsp chopped fresh parsley
• Optional for serving: cooked white rice, mashed potatoes, or warm cornbread

Step-by-Step Instructions

Step 1: Season and lightly dredge the chicken

Pat the chicken thighs dry with paper towels (this helps them brown instead of steam). In a small bowl, mix the kosher salt, black pepper, and flour. Sprinkle the mixture evenly over all sides of the chicken thighs and rub it in lightly.

This is not a thick breading; you just want a light flour coating to help build flavor and give the stew a slightly fuller body.

Step 2: Sear the chicken for deep, savory flavor

Heat a large Dutch oven (5 1/2 to 7-quart) over medium-high heat for 2 minutes. Add 1 tbsp neutral oil. Place the chicken in skin-side down (work in batches if needed to avoid crowding).

Sear for 5 minutes skin-side down, then flip and sear 2–3 minutes on the second side. Transfer chicken to a plate. You are not cooking it through yet.

Step 3: Sauté the onion and bell pepper until sweet and softened

Reduce heat to medium. Carefully pour off excess fat if there is more than about 1 tablespoon left in the pot. Add 1 tbsp butter.

Add the diced onion and bell pepper. Cook, stirring and scraping up the browned bits on the bottom, for 6–8 minutes until softened and lightly golden. Add the minced garlic and cook for 30 seconds, just until fragrant.

Step 4: Bloom the tomato paste and spices

Add the tomato paste, smoked paprika, and cayenne. Stir constantly for 1 minute to toast the spices and caramelize the tomato paste slightly. This step takes the stew from “tomato sauce” to “deep, stew-worthy flavor.”

Step 5: Build the tomato broth, then simmer the chicken

Pour in the crushed tomatoes and chicken broth. Add the bay leaves and dried thyme. Stir well and bring the pot to a gentle boil over medium-high heat.

Return the chicken (and any juices on the plate) to the pot, nestling pieces so they are mostly submerged. Reduce heat to low, cover, and simmer gently for 25 minutes (aim for a low simmer around 185–195°F if you’re using a thermometer).

Step 6: Add okra and simmer until tender and slightly thickened

Stir in the sliced okra. Cover again and simmer on low for 15–20 minutes, stirring once or twice, until the okra is tender and the broth has thickened slightly.

The tomatoes and long simmer help tame okra’s natural “silkiness.” If your okra is very fresh and you want an even cleaner texture, you can sauté it in a skillet with the remaining 1 tbsp oil for 5 minutes before adding it, but this is optional.

Step 7: Finish, adjust seasoning, and serve

Check that the chicken is fully cooked: thigh meat should reach 175°F (or higher) and feel tender. Remove the bay leaves.

Stir in the apple cider vinegar (this brightens the tomatoes and balances the richness) and the chopped parsley. Taste and adjust with additional salt and pepper as needed.

Serve hot in bowls with rice, mashed potatoes, or cornbread to soak up the tomato-okra broth.

Pro Tips

• Don’t rush the sear: Browning the chicken and sautéing the aromatics creates the foundation of the stew’s flavor.
• Control the simmer: Keep it gentle (low bubbles). A hard boil can make chicken tougher and break the sauce.
• Okra texture tip: Tomatoes help reduce okra “slime.” For an even firmer bite, briefly sauté okra before adding, or use frozen okra (often less slimy).
• Brighten at the end: Add the vinegar right at the finish so it stays noticeable and lifts the whole pot.
• Prefer boneless chicken? Use 2 lb boneless, skinless thighs; sear 3 minutes per side, then simmer only 20 minutes before adding okra.

Variations

• Sausage and chicken version: Add 8 oz (225 g) sliced andouille or smoked sausage. Brown it after searing the chicken, then proceed as written.
• Extra-vegetable stew: Add 2 diced celery stalks with the onion, and stir in 2 cups chopped collard greens during the last 10 minutes of simmering.
• Gumbo-inspired bowl: Serve over rice and finish each bowl with a few dashes of hot sauce and extra black pepper.

Storage & Make-Ahead

Cool leftovers to room temperature within 2 hours, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat until the stew reaches 165°F, adding a splash of broth if it has thickened too much. This stew also freezes well: freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Nutrition (per serving)

Approximate, based on 6 servings: 420 calories, 32 g protein, 24 g carbohydrates, 22 g fat, 6 g fiber, 900 mg sodium.