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Recipe Summary

prep:
30 mins
cook:
30 mins
Servings:
4
Max Servings:
6
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Ingredients

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Directions

For okra:
  • In a resealable plastic bag, combine the flour, cornmeal, 1/4 teaspoon salt and 1/8 teaspoon black pepper. In a small bowl, combine the egg and milk. Toss okra pieces in egg mixture. Add half of the okra to the plastic bag; close bag and shake to coat okra well. Remove coated okra. Repeat with remaining flour mixture, okra and egg mixture. Set aside.

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For vegetables:
  • In a large skillet, heat 3 tablespoons of the oil over medium-high heat. Layer potatoes and carrots in skillet. Cook, covered, for 10 minutes. Uncover; turn potatoes and carrots. Cook, uncovered, for 10 to 12 minutes more or until potatoes and carrots are tender, turning occasionally. Remove from skillet; drain vegetables on paper towels. Set aside.

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  • In the same skillet, add 1 tablespoon of the oil and heat over medium-high heat. Add chicken and onion. Cook and stir over medium-high heat for 3 to 4 minutes or until chicken is no longer pink. Add to vegetables. Set aside.

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  • In the same skillet, add 2 tablespoons oil and heat over medium-high heat. Test oil by adding 1 piece of okra; if okra sizzles, oil is hot enough. Fry okra over medium-high heat for 3 to 4 minutes or until golden, turning once.

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  • Return chicken and vegetables to skillet. Stir gently to combine; heat through. Drizzle with remaining 2 tablespoons oil. Season to taste with additional salt and black pepper. Serve immediately. Makes 4 to 6 servings.

Nutrition Facts

498 calories; total fat 30g; saturated fat 3g; polyunsaturated fat 8g; monounsaturated fat 18g; cholesterol 86mg; sodium 404mg; potassium 760mg; carbohydrates 39g; fiber 5g; sugar 6g; protein 19g; trans fatty acidg; vitamin a 122IU; vitamin c 21mg; thiaminmg; riboflavinmg; niacin equivalents 8mg; vitamin b6 1mg; folate 97mcg; vitamin b12mcg; calcium 91mg; iron 2mg.

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