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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 10 |
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Well like I say all of the time I play with a recipe and perfect it to our liking this is really a good recipe for cold weather but good any time of the year for us. I serve this with Southern cornbread cooked in a cast iron skillet, sweet iced tea. Ingredients:
10 chicken legs or thighs |
2 large onions diced |
6 green onions cut and diced |
3 6 fresh cooked sausages cut into small pieces |
1 cup okra |
1/3 cup minute rice |
1 small can of corn |
10 fresh ripe tomatoes diced |
1 small can english peas |
1 oz. tabasco hot pepper sauce |
1 finely chopped small bell pepper |
2 cups water |
salt and pepper to taste |
Directions:
1. Preheat the oven to 450*F.
2. Bake chicken legs/thighs in oven until done and juices run clear.
3. Remove form the oven.
4. When the chicken is cool enough remove the meat from the bones, set aside.
5. Boil rice as per package directions.
6. In a large bowl mix remaining ingredients together.
7. When every thing has cooled.
8. Add rice, then veggies over chicken and bake for 10 minutes
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