• 1 1/3 lbs boneless, skinless chicken thighs cut into bite-sized pieces
  • 2 Tbs flour
  • 2 Tbs Canola oil
  • 1 onion, chopped
  • 2 ribs celery, chopped
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 2 cups chicken broth
  • 1 (28 oz) can fire-roasted diced tomatoes (or 2 [14.5] oz cans)
  • 2 cups frozen corn
  • 2 cups frozen butter beans
  • 2 cups frozen sliced okra
  • 1 tsp liquid smoke
  • 6 dashes Worcestershire sauce
  • 2 dashes Tobasco sauce

Sautee chicken in oil over medium high heat in a non-stick soup pot. When it begins to brown (8-10 mins), sprinkle flour into the pot and sautee, stirring, 2 to 3 more minutes. Add onion, garlic, and celery and sautee another 8 mins.

Add tomatoes (including juice), broth, and bay leaf, and simmer covered for 50 minutes.

Stir in corn, okra, and butter beans, and add liquid smoke, Worcestershire, and Tobasco. Bring to a simmer and simmer uncovered 20 to 30 minutes more.

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