Best 4 Pressed Chicken With Okra Succotash Recipes
**Pressed Chicken with Okra Succotash: A Southern Classic**
Immerse yourself in the tantalizing flavors of Southern cuisine with our Pressed Chicken with Okra Succotash recipe. This classic dish combines the richness of chicken, the earthy goodness of okra, and the vibrant sweetness of corn in a symphony of flavors that will delight your taste buds. Whether you're a seasoned home cook or just starting your culinary journey, our step-by-step guide will help you create this delectable dish with ease.
**A Journey Through Southern Delicacies**
Our culinary adventure begins with a succulent whole chicken, brined to perfection in a fragrant blend of herbs, spices, and buttermilk. This brining process infuses the chicken with incredible moisture and flavor, ensuring a juicy and tender result. As the chicken rests in its aromatic bath, you'll prepare the okra succotash, a delightful medley of fresh okra, sweet corn, tomatoes, and aromatic herbs.
**The Art of Pressing Chicken**
Once the chicken has absorbed the flavors of the brine, it's time to embark on the unique technique of pressing. This traditional method involves placing the chicken between two heavy objects, such as cast iron skillets, to gently flatten it. This process not only tenderizes the chicken but also ensures even cooking throughout.
**A Symphony of Flavors**
As the chicken slowly cooks under pressure, its juices mingle with the okra succotash, creating a flavorful broth that infuses every bite with a harmonious blend of savory and sweet notes. The okra, with its slightly slimy texture, adds a delightful contrast to the tender chicken and sweet corn, while the tomatoes lend a vibrant acidity that brightens the dish.
**Serving Suggestions**
Serve the Pressed Chicken with Okra Succotash over a bed of fluffy mashed potatoes or rice to soak up the delectable juices. Accompany this Southern feast with a side of crispy cornbread or fluffy biscuits for a truly authentic experience. For a refreshing touch, a simple green salad or a tangy coleslaw will perfectly complement the richness of the dish.
**Additional Recipes to Explore**
In addition to the main Pressed Chicken with Okra Succotash recipe, our article features a collection of complementary dishes to enhance your culinary repertoire. Discover the secrets of making perfect Southern-style Fried Okra, a crispy and addictive snack or side dish. Learn the art of crafting a creamy and flavorful Succotash Casserole, perfect for potlucks or family gatherings. And for those who love their chicken fried, indulge in our Buttermilk Fried Chicken recipe, a classic comfort food with a crispy, golden-brown crust.
With our detailed instructions and helpful tips, you'll be able to master these Southern favorites and impress your family and friends with your culinary skills. So, gather your ingredients, prepare your taste buds, and let's embark on a delicious journey through the heart of Southern cooking!
PRESSED CHICKEN WITH OKRA SUCCOTASH
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 40m
Number Of Ingredients 10
Steps:
- Season chicken with salt and pepper. Heat a large cast-iron skillet over medium-high heat. Swirl in 1 tablespoon oil. Add chicken, skin-side down. Top with a parchment round; weight with another heavy skillet and canned goods. Cook until golden on skin side, about 5 minutes. Reduce heat to medium-low. Flip chicken; cook (with parchment and weighted skillet) until a thermometer inserted into thickest part of thigh (without touching bone) registers 165 degrees, 8 to 10 minutes. Transfer to a plate, reserving pan juices.
- Return skillet to medium-high heat. Swirl in remaining 1 tablespoon oil. Add okra, beans, corn, bell pepper, and onion; season with salt and pepper. Cook, stirring, until vegetables are golden in spots, about 5 minutes. Remove from heat; stir in vinegar, then basil. Serve chicken with succotash, pan juices, and more basil leaves.
BEST-EVER SUCCOTASH
Think of this classic succotash as a greatest hits list of summer veggies.
Provided by Pam Lolley
Time 30m
Yield Serves 6
Number Of Ingredients 11
Steps:
- Place lima beans in a medium saucepan, and add water to cover. Bring to a boil over medium-high. Reduce to medium-low, and simmer until beans are just tender, 8 to 10 minutes. Drain and set aside.
- While beans simmer, place bacon slices in a large cast-iron skillet over medium. Cook until crisp, about 8 minutes, turning once after 5 minutes. Transfer bacon to paper towels; crumble and set aside. Reserve drippings in skillet.
- Add chopped onion, fresh okra, and garlic to skillet over medium, and cook, stirring often, until onion is just tender, about 6 minutes. Stir in fresh corn kernels, salt, pepper, and drained beans, and cook, stirring often, until corn is tender and bright yellow, 5 to 6 minutes. Add butter, and cook, stirring constantly, until butter is melted, about 1 minute. Remove from heat.
- Stir in halved cherry tomatoes and sliced basil; sprinkle with crumbled bacon, and serve immediately.
BAKED CHICKEN AND OKRA
An old fashioned, plain, country-style dish with whole chicken pieces, okra, tomato and rice, baked til the chicken falls off the bone and makes it's own sauce.
Provided by HOMEKEEPER
Categories Main Dish Recipes Casserole Recipes
Time 2h10m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Spread the rice over the bottom of a 10x15 inch baking dish. Layer the chicken pieces, tomatoes, okra, and bay leaves on top of the rice. Pour the broth and reserved tomato juice over the ingredients and season with salt and pepper.
- Cover and bake for 2 hours, until the chicken is tender and falling off the bone. Remove the bay leaves. Serve in large bowls with plenty of rice and sauce.
Nutrition Facts : Calories 348.1 calories, Carbohydrate 39 g, Cholesterol 58.2 mg, Fat 10.8 g, Fiber 2.7 g, Protein 23 g, SaturatedFat 3 g, Sodium 282.9 mg, Sugar 4 g
SUPER EASY SOUTHERN OKRA SUCCOTASH
This is one time that frozen vegetables work better than fresh. You can play with different spices if you like, it's very forgiving. A finely diced Jalapeno is good for a little bite. Butter works well to replace the bacon drippings, or you can live longer (if not better) and skip the fat all together! Add Sausage and serve over rice for a great main dish! Update! I've made this often substituting fresh okra, but I just made it for the first time with fresh corn right off the cob. I added the corn raw a little before the okra and just heated it through. It was fantastic! Crisp and sweet!
Provided by Chief Jack
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Add the first six items to a sauce pan and heat covered.
- Add the frozen okra and heat covered, on low, until it's hot and just tender.
- Add the salt and pepper to taste and serve.
Nutrition Facts : Calories 192.7, Fat 7.4, SaturatedFat 2.7, Cholesterol 6.1, Sodium 320.4, Carbohydrate 29.7, Fiber 5.3, Sugar 2.5, Protein 5.8
Tips:
- To save time, use frozen okra and canned or frozen corn. For the best flavor, cook the succotash fresh.
- If you don't have a heavy skillet, you can use a large pot over medium heat.
- Be careful not to overcook the chicken, as it will become tough. Cook until the internal temperature reaches 165 degrees Fahrenheit.
- Serve the chicken and succotash immediately. Leftovers can be stored in the refrigerator for up to 3 days.
Conclusion:
This pressed chicken with okra succotash is a delicious and easy-to-make dish that is perfect for a summer meal. The chicken is moist and flavorful, and the succotash is a colorful and tasty side dish. This dish is sure to be a hit with your family and friends.
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