You may not have heard of this dish, but the chopped bacon, sauteed okra and hit of chili pepper ensure you'll be hearing requests for it later.
What You Need
Original recipe yields 9 servings
6 slices OSCAR MAYER Bacon, chopped
1 lb. okra, stem ends trimmed, cut into 1/2-inch pieces
8 cups chicken stock
1 medium onion, chopped
1 Tbsp. sofrito sauce base (recaíto)
1 tsp. chopped scotch bonnet chili pepper
2 Tbsp. KRAFT Zesty Italian Dressing
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Let's Make It
Cook and stir bacon in large saucepan on medium-high heat 5 min. Add okra; cook and stir 3 min. Stir in chicken stock; bring to boil. Reduce heat to low; simmer 20 min.
Meanwhile, place onion, sofrito and pepper in blender container; cover. Blend on medium speed until thick paste forms; set aside. Heat dressing in small saucepan on medium heat. Add the onion mixture; cook 5 min., stirring occasionally.
Add to broth mixture. Cook 10 min., stirring occasionally.
Prepare as directed, substituting 4 cups frozen sliced okra for the chopped fresh okra.
When cooked, okra releases a substance that thickens the liquid it is cooked with.
Best of Season
Look for small okra, under 4 inches long, that are bright green and firm. Larger ones will be tough. Use fresh okra within 2 days of purchase.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
9 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.