Sunday, June 27, 2010


1/4 c. all-purpose flour
2 tsp. salt
1/2 tsp. pepper
1 tbsp. chili powder
3 lbs. chicken pieces, skinned
2 tbsp. vegetable oil
1 c. chopped onion
1/2 c. chopped green pepper
1 lg. clove garlic, crushed
1 (16 oz.) can tomatoes, undrained and chopped
1 c. chicken broth
3/4 c. uncooked long-grain rice
1 (10 oz.) pkg. sliced or whole okra

Combine first 4 ingredients in a shallow dish, mixing well. Dredge chicken in flour mixture, shaking off excess flour; set chicken aside. Cook chicken in hot oil in a Dutch oven over medium heat about 4 minutes on each side or until golden brown. Remove chicken.

Add onion, green pepper, and garlic to Dutch oven; saute 3 to 5 minutes or until vegetables are crisp-tender. Add chicken, tomatoes, chicken broth, and rice, stirring well. Cover and simmer 40 minutes or until most of liquid is absorbed, stirring occasionally. Add okra; cover and simmer an additional 10 minutes. Yield: 4 servings.

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