This easy-to-make main dish helps to increase the amount of vegetables you eat and can be made all in one pot.
Servings and Times
Ingredients and Preparation
Low-sodium chicken broth
Chicken breast, skinless and boneless, cut into 1 inch strips
1 ½ lbs
White potatoes, cubed
1 cup (½ lb)
Carrots , coarsely chopped
1 cup (½ lb)
Medium carrot, grated
Garlic, finely minced
Black pepper, ground
Hot (or jalapeño) pepper, chopped
Okra, sliced into 1 ½ inch pieces
1 cup (½ pound)
Add oil to a large pot.
Heat pot over medium flame.
Stir in flour.
Cook, stirring constantly, until flour begins to turn golden brown.
Slowly stir in all the broth using a wire whisk and cook for 2 minutes. The mixture should not be lumpy.
Add all ingredients except okra. Bring to a boil, then reduce heat and let simmer for 20 to 30 minutes.
Add okra and let cook for 15 to 20 more minutes.
Remove bay leaf.
Serve hot in a bowl or over rice.
EBSCO Information Services is fully accredited by URAC. URAC is an independent, nonprofit health care accrediting organization dedicated to promoting health care quality through accreditation, certification and commendation.
This content is reviewed regularly and is updated when new and relevant evidence is made available. This information is neither intended nor implied to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with questions regarding a medical condition.
If you have an existing account with My AHChart or myAurora, select Existing Account below to transfer your health information to the new myAurora. If you do not have an existing account, please select New Account.