Louisiana chicken and tomatoes


Dinner tonight, January 26, 2017
Dinner tonight, September 6, 2016
Great and tasty chicken dish , I did serve it with cooked quinoa
4 servings

  • Nonstick cooking spray
  • 8 chicken drumsticks or thighs, skinned
  • 1 14 1/2 - ounce can no salt added stewed tomatoes
  • 1 cup frozen cut okra
  • 1 teaspoon dried thyme, ground
  • 1 ½ tablespoons Louisiana hot sauce, such as Frank's®
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cups hot cooked whole grain noodles

1) Lightly coat a large nonstick skillet with cooking spray and place over medium-high heat until hot. Brown chicken on all sides, about 6 minutes, turning occasionally. Top with stewed tomatoes, okra, dried thyme, 1 tablespoon of the hot sauce, the salt and pepper. Bring to a boil over medium-high heat; reduce heat. Cover and simmer 30 minutes or until no longer pink in center.

Place the chicken pieces on a serving platter. Stir the remaining hot sauce into skillet and spoon sauce over all. Serve with noodles. Makes 4 servings (2 drumsticks, 1/2 cup sauce and 1/2 cup noodles).

Serving Size: 2 drumsticks, 1/2 cup sauce and 1/2 cup noodles

Nutritional notes:
190 cal., 5 g total fat (1 g sat. fat), 95 mg chol., 500 mg sodium, 8 g carb. (3 g fiber, 5 g sugars), 27 g pro.

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