This low carb chicken casserole is made with chicken, okra, and tomatoes and cooked entirely in a skillet.
I love my okra and tomatoes recipe, but I thought this complete dish would be a great summertime meal.
After washing and cutting apart the chicken (or buy pre-cut thighs or quarters to equal 3 pounds), salt and pepper the pieces.
In a large deep skillet over medium/high heat, brown the chicken, remove and set aside.
In the same pan, saute the onions until translucent and return the chicken to the pan along with the tomatoes and water. Reduce heat to low/medium, cover, and cook for 30 minutes.
Meanwhile, prepare the okra. If possible use smaller stalked fresh okra. If it's not available, frozen is fine. Carefully slice the the heads off of the okra being careful to not expose the insides.
Put them in a bowl of cold water, wash well, and drain.
Add okra to the skillet and make sure it's covered in the sauce. Get it settled in, and for the remaining cook time, do not stir it.
This is a good time to taste test for seasoning, and add more to suit you.
Cover and cook for 25 more minutes. If it looks too dry during this time, add a bit more water.
Optional: crumble a bit of feta cheese on top and serve.
When I saw this recipe on The Ultimate Guide to Greek Food website, I just had to have it. A big thanks to Ann, who let me use her recipe!