Cast Iron Cajun Okra & Chicken Skillet
Spicy, Southern-inspired skillet dinner with juicy chicken thighs, fresh okra, tomatoes, and Cajun spices. Bold, rustic, and perfect for a crowd around the campfire.
Equipment
- 12-inch cast iron skillet
- Wooden spoon
- Knife
- Cutting board
Ingredients
- 1.25 lb boneless, skinless chicken thighs cut into chunks
- 2 tbsp olive oil
- 1 tbsp Cajun seasoning
- 1 small yellow onion diced
- 2 cloves garlic minced
- 2 cups sliced fresh okra
- 1 can diced tomatoes 14 oz, with juice
- 1/2 cup chicken broth
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Toss chicken with Cajun seasoning.
- Heat oil in skillet over medium campfire heat. Brown chicken 3-4 minutes per side.
- Add onion and garlic, sauté 2 minutes.
- Stir in okra, tomatoes (with juice), broth, salt, and pepper. Bring to a simmer.
- Cover loosely with foil or a lid. Cook 18-20 minutes, stirring occasionally, until chicken is cooked through and okra is tender.
- Serve hot, with hot sauce if desired.
Notes
Okra thickens the skillet naturally. Pre-chop veggies for quick campsite assembly. Enjoy with crusty bread for a full meal.