Smothered Okra with Chicken and Rice – $5 Dinner Challenge

by Erin, The $5 Dinner Mom on February 21, 2011

When Steve and I lived in the Dominican Republic, one of our favorite side dishes was smothered okra.  I would go into the fruit and veggie market and get a pound of fresh okra.  I’d grab some peppers and an onion, then I’d probably pay $1 for it all…maybe $1.25, and I’d be on my way.

Eddy was my market man…and he always gave me a great deal! Nothing had prices on it, but I knew he was giving me

(While there are a number of things that I miss about our days in the Dominican Republic…our friends, our church, the simplicity of life, the slower pace…I especially miss the insanely cheap prices on fresh fruit and vegetables.

Insane-ly. Insane-ly. Cheap.

(I often wonder if I still lived there, if I could make all these $5 Dinners for just $3 or $4 with the cheaper produce prices!)

Once I got home, I’d rinse and start chopping…sauteing the vegetables with some canned tomatoes for a delicious smothered okra side dish.

And here I’ve turned this side dish favorite into a full meal…

Let’s get to it, shall we?!

Saute the chicken pieces in olive oil with some salt, pepper and Cajun seasoning.

Toss in a bag of frozen okra.

Then a bag of mixed peppers.

(Add them frozen, no need to thaw.)

Add can of Rotel.

Mix and toss.  Cooked a few more minutes, until the veggies begin to thaw.

Add a few drops of Tabasco. Or a lotta drops of Tabasco.

Whatever kind of heat you like.

Cover and bake. Serve over brown rice.

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Smothered Okra with Chicken and Rice

Ingredients

  • 1 1/2 cups white rice ($.30)
  • 1.5 lb. boneless skinless chicken thighs ($2.98)
  • Couple dashes Cajun seasoning ($.05)
  • Salt and pepper
  • 1 bag frozen okra ($.68)
  • 1 bag frozen pepper blend ($.68)
  • 1 10 oz. can Rotel ($.16)
  • Couple drops Tabasco ($.05)
  • Salt and pepper to taste

Directions

  • Cook the white rice (or brown rice will work too) according to package instructions.
  • Saute the chicken pieces in olive oil with some Cajun seasoning and salt and pepper.
  • Add the okra and pepper blends, then add the Rotel.  Mix up and add in some drops of Tabasco.
  • Once the veggies have thawed, cover and move the dutch oven to the oven.
  • Bake at 350 for 20-25 minutes, or until the chicken has cooked through.  Cooking time may vary depending on the thickness of the chicken.
  • Serve Smothered Okra and Chicken with juices over the brown rice.

Cost $4.90

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{ 10 comments… read them below or add one }

Alea February 21, 2011 at 6:29 pm

That looks wonderful! I need to add okra to my shopping list.

Reply

Ashley @ Savings in Season February 21, 2011 at 8:08 pm

Oh, I love some okra! I can’t wait to make something similar with what’s in my freezer!

Reply

Phoebe @ GettingFreedom February 21, 2011 at 8:24 pm

Anything with Okra has got to be good! We have an abundance of it come gardening season.

Reply

Kristia@Family Balance Sheet February 21, 2011 at 8:31 pm

I have never had okra, so I’m not sure what I’m missing.

Thanks for the link-up.

Reply

Felicia February 22, 2011 at 7:57 am

That looks delicious! Were the prices on all foods a lot cheaper when compared to the US?

Reply

JOJO February 22, 2011 at 8:33 am

I WAS JUST READING OVER YOUR RECIPE FOR THE SMOTHERED OKRA AND CHICKEN AND COULDN’T FIND THE NUMBER OF PEOPLE IT WOULD FEED. DID I MISS IT?
HOW MANY WILL IT FEED

THANK YOU FOR YOUR KIND CONSIDERATION AND TIME
YOUR IN CHRIST
JOJO

Reply

Erin, The $5 Dinner Mom February 22, 2011 at 9:50 pm

JOJO, It will feed 4 people :)

Erin

Reply

EW February 22, 2011 at 7:45 pm

I tried this recipe tonight and LOVED IT! I’ll definitely make it again.

Reply

Rory February 22, 2011 at 8:11 pm

This looks delicious? Is it spicy though? I guess it depends how heavy you go on the Tabasco etc… I think I want to try this out this week.

Reply

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