 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
2 (3-pound) broiler-fryers, cut up |
1 quart water |
1 stalk celery, chopped |
1 teaspoon salt |
1/2 teaspoon pepper |
1 (14 1/2-ounce) can whole tomatoes, undrained |
1 (10-ounce) package frozen cut okra |
1/2 cup chopped celery |
1/2 cup chopped onion |
1/2 cup finely shredded cabbage |
Directions:
1. Combine chicken, water, chopped celery stalk, salt, and pepper in a large Dutch oven. Bring to a boil; cover and simmer 1 hour or until chicken is tender. Remove chicken from broth; cool. Bone chicken, and cut into 1-inch cubes. Strain broth, and return broth to Dutch oven. Discard celery.
2. Add next 4 ingredients to broth; cook over low heat 15 minutes. Add cabbage; cook an additional 5 minutes. Stir in chicken, and bring mixture to a boil. Serve immediately.
|
|