Ingredients Weight Measure
TABASCO® brand Original Red Sauce 3/8 cup
Ground cumin 2 Tbsp.
Garlic powder 2 Tbsp.
Salt, divided 1-1/2 Tbsp.
Chicken thighs 24 ea.
Vegetable oil 3 Tbsp.
Medium onions, chopped 3 ea.
Frozen cut okra, thawed 1-7/8 lbs.
Tomatoes, large, chopped 3 ea.
Water 3/8 cup
TABASCO® brand Green Jalapeño Pepper Sauce 3 Tbsp.


  1. In a bowl, combine TABASCO® Original Red Sauce, cumin, garlic powder and 3 tsp. salt; mix well. Brush mixture on both sides of chicken and place in bowl or pan to marinate; cover and refrigerate 4 to 6 hours or overnight.
  2. Preheat oven to 425°F. Place chicken in a shallow baking pan and bake 35 to 40 minutes or until chicken is no longer pink and skin is crisp and browned.
  3. Meanwhile, heat oil in a 10" non-reactive skillet over medium heat. Add onions and cook until tender. Add okra, tomatoes, water, TABASCO® Green Jalapeño Pepper Sauce and remaining 1-1/2 tsp. salt. Bring to a boil and then reduce heat to low; cover and simmer 10 minutes or until okra is tender, stirring occasionally. Serve with chicken.

Yield: 12 servings