Flavorful chicken legs are smothered in a Louisiana-style mixture of tomatoes, okra, onion, and bell pepper, and spiced up with hot-pepper sauce. Serve them in shallow soup bowls so you can easily spoon up all the great-tasting sauce or serve them on a bed of fluffy brown rice. DIABETES FRIENDLY!
- Nonstick cook spray
- 8 Chicken drumsticks (skin and all visible fat removed)
1 large onion, chopped
- 1 green bell pepper, chopped
- 1 (14.5-oz) can canned diced tomatoes
- 10 oz fresh or frozen cut okra (cut into 1/2-inch slices if fresh)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1/4 teaspoon teaspoon Louisiana-style hot sauce
- 1/8 teaspoon salt
- Lightly spray a Dutch oven with cooking spray. Heat over medium-high heat. Cook the chicken for about 4 minutes, or until browned on all sides, turning frequently (the chicken won’t be done at this point). Transfer to a plate.
- In the same pot, cook the onion and bell pepper for 3 minutes, or until the edges are beginning to lightly brown, stirring frequently and scraping to dislodge any browned bits.
- Gently stir in the chicken with any accumulated juices. Stir in the remaining ingredients except the salt. Bring to a boil, still over medium-high heat. Reduce the heat and simmer, covered, for 40 minutes, or until the chicken is no longer pink in the center and the okra is very tender. Remove from heat.
- Transfer the chicken to soup bowls. Stir the salt into the tomato mixture. Pour over the chicken.