Chicken - Green Bean - Potato - Okra Succotash

8 servings Total: 2 h Beginner
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This Cajun-style succotash combines chicken, okra, green beans, and red potatoes in a one-pot dish that’s pure Southern comfort. In some parts of the American South, any mixture of vegetables prepared with lima beans and topped with lard or butter is called succotash, but this version uses okra which gives it authentic Cajun flair.

Ingredients

8 servings
  • 9 chicken legs
  • 8 chicken thighs
  • 3 large cans green beans, drained
  • 3 large red potatoes
  • 1 box (10-12 oz) frozen okra, thawed
  • 1 1/2 cups water
  • Salt, black pepper, and cayenne pepper to taste
  • Corn (optional)
  • Cooking spray

Step-by-Step Instructions

  1. Season chicken legs and thighs generously with salt, black pepper, and cayenne pepper to taste.
  2. Spray a large cooking pot or Dutch oven with cooking spray and heat over medium-high heat.
  3. Brown the chicken pieces on all sides, about 5-7 minutes per side. Remove and set aside if needed to avoid overcrowding.
  4. Return all chicken to the pot. Add the three cans of drained green beans.
  5. Cut the potatoes into large slices, then quarter each slice. Add to the pot.
  6. Add the box of thawed okra and 1 1/2 cups water.
  7. Reduce heat to medium and cook for 1 hour and 30 minutes, stirring occasionally to prevent sticking.
  8. The dish is done when chicken is tender and vegetables are cooked through. Serve hot.

Common Problems and Solutions

Q: Why is my succotash sticking to the bottom of the pot?

A: Make sure to stir occasionally during the cooking process and keep the heat at medium, not high. The okra releases natural starches that can cause sticking if the heat is too high or if you don't stir regularly.

Q: Can I use fresh green beans instead of canned?

A: Yes, you can use about 3 pounds of fresh green beans, trimmed and cut into 2-inch pieces. You may need to add a bit more water and cooking time (about 15-20 minutes longer) since fresh beans take longer to cook than canned.

Tips and Techniques

The okra will naturally thicken the dish as it cooks and releases its natural starches. If you prefer a brothier succotash, add an extra 1/2 cup of water. For more flavor, you can brown the chicken in a bit of bacon grease instead of cooking spray.

Ingredient Substitutions

  • chicken legs and thighs: boneless chicken thighs or chicken breast, cut into chunks
  • frozen okra: fresh okra, sliced into 1/2-inch rounds
  • red potatoes: Yukon gold or russet potatoes

Equipment Needed

  • Large pot or Dutch oven with lid
  • Cooking spray
  • Wooden spoon for stirring

Historical Context

Succotash comes from the Narragansett word “msíckquatash” meaning “boiled corn kernels.” While traditional succotash is made with lima beans and corn, Louisiana cooks adapted it with local ingredients like okra, making it uniquely Cajun.