Jimmo's Chicken & Okra

3.5 (20)
Jimmo's Chicken & Okra

Comfort food with a Southern accent, this dish was inspired by our friend, Jimmo, who ate it growing up in South Carolina. Serve over brown rice or Quick Cheese Grits.

Yield: 2 servings, 1 1/2 cups each
Active Time: 30
Total Time: 30


  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, chopped
  • 1/2 cup frozen corn kernels
  • 8 ounces boneless, skinless chicken thighs, trimmed of fat and cut into 1-inch chunks
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • Pinch of cayenne pepper, or to taste
  • 1 14-ounce can diced tomatoes, preferably fire-roasted
  • 1 cup frozen chopped okra
  • 1/4 teaspoon freshly ground pepper
  • 1/8 teaspoon salt


Heat oil in a large nonstick skillet over medium-high heat. Add onion and corn and cook, stirring often, until lightly browned and softened, about 4 minutes. Add chicken and cook, stirring often, until browned, about 2 minutes. Add garlic, paprika and cayenne and cook, stirring, until fragrant, about 30 seconds. Add tomatoes and okra. Bring to a boil; reduce heat to a simmer. Cover and cook, stirring occasionally, until the chicken is cooked through, about 5 minutes. Add pepper and salt.


Nutrition Per Serving

calories 362
fat 16 g (3 g sat, 9 g mono)
cholesterol 76 mg
carbohydrates 30 g
protein 26 g
fiber 6 g
sodium 658 mg
potassium 540 mg

Nutrition Bonus Vitamin C (70% daily value), Folate (39% dv), Vitamin A (35% dv), Iron & Zinc (20% dv), Calcium (15% dv).

Carbohydrate Serving 1 1/2

Exchanges 1 starch, 3 vegetable, 3 lean meat, 1 fat

From EatingWell EatingWell Serves Two