These cinnamon rolls with an orange flavor are incredibly soft, sweet, and sticky. They are a delicious brunch treat that will fill your home with the scent of orange cream cheese and are covered in a gooey, sticky glaze.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 pounds boneless, skinless chicken thighs
- 2 teaspoons Cajun seasoning, or to taste
- 1 teaspoon ground black pepper, or to taste
- 1 cup chicken broth
- ½ cup chopped onion
- 2 cloves garlic, minced
- 2 cups sliced okra
- 1 ½ cups fresh corn kernels
- 1 cup diced fresh tomatoes
- 2 dashes hot sauce, or to taste
- 3 tablespoons water
- 2 tablespoons cornstarch
Instructions
- Heat olive oil in a deep, 12-inch non-stick skillet over medium heat. Season each chicken thigh with Cajun seasoning and black pepper. Add chicken to shimmering oil and cook until browned, about 5 minutes per side.
- Add chicken broth, chopped onion, and minced garlic. Bring to a boil, cover, reduce heat to low, and simmer until the chicken is almost done, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
- Increase heat to medium, add okra, corn, and tomatoes, and bring to a boil. Replace lid, reduce heat to low, and simmer until vegetables are soft and internal temperature of the chicken is 165 degrees F (74 degrees C), about 10 more minutes.
- Mix water and cornstarch together in a small bowl and stir into the sauce rapidly until thickened, about 3 minutes.
Nutrition Facts
| Calories | 257 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 71 mg |
| Dietary Fiber | 2 g |
| Protein | 21 g |
| Saturated Fat | 4 g |
| Sodium | 343 mg |
| Sugars | 2 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I’m so privileged and happy to be the first review of our friend Bibi’s soon-to-be published recipe! This is a light, bright , and fresh summer veggie chicken stew sure to delight your family and friends! I halved the chicken, yet kept all other ingredients as written. Since I used b/s chicken breasts, I needed to change the cooking technique somewhat, I cubed the chicken breast and sauteed that first, removed from the skillet, and then sauteed the onion and garlic separately. I tossed the chicken back into the skillet along with the rest of the ingredients, and brought to a boil, covered and turned heat to low, as instructed. Covered with the lid and cooked for 10 minutes more. Added the slurry, and when done, served over long grain rice. Fabulous summer meal, Bibi! Thank you for sharing your talent for recipe creating and your precious friendship!