“This dish is a classic way to prepare okra in my house. My grandma would make it with reserved bacon fat which would make it taste even better. I think this is a dish you can enjoy everyday, especially since it is a quick meal.” —Lexis Gonzalez, Lady Lexis Sweets
Okra Chicken Pilau
- 4 chicken thighs and/or drumsticks (you can mix them, bone or boneless is fine. Or, substitute for rotisserie chicken)
- Black pepper
- Pinch garlic powder
- Pinch paprika
- Pinch dried oregano
- Olive Oil
- 1/2 c diced onion
- ~2 cups okra, cut into 1-inch rounds (frozen is ok)
- Pinch of granulated garlic
- 2 cups chicken or vegetable stock
- 2 cups parboiled rice (like Uncle Bens)
- 2 Tbsp Butter, softened
Chicken can be done in advance)
- Put chicken in a pot and barely cover with water.
- Season with a pinch each of salt, pepper, paprika, oregano, and garlic powder.
- Simmer for ~30-40 minutes until cooked through.
- Discard the water (or save for future, just skim off the foam that may form at the top).
- Allow the chicken to cool then shred with two forks.
- Put a little olive oil in a heavy bottomed pot.
- Add onions and saute until translucent.
- Add in the okra and fry until slightly browned.
- Add in rice and fry until pieces are slightly golden.
- Add in the shredded chicken, salt, granulated garlic and pepper.
- Pour in the chicken stock and bring to a boil.
- Stir in butter and rice. Turn heat down to low and let the rice simmer until done.
- Use a fork to fluff the rice. Serve warm and enjoy.