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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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I'm a coward when it comes to okra. Yes, I know it is used for its thickening qualities, but I just can't bring myself to use this vegetable. Ingredients:
1/4 cup flour |
1 teaspoon salt |
1 (3 lb) chicken, cut into 8 pieces |
1/4 cup vegetable oil |
1 1/2 cups onions, chopped |
1 cup celery, chopped |
1 cup green onion, chopped |
3 garlic cloves, pressed |
1 quart chicken broth |
1 (14 1/2 ounce) can diced tomatoes |
1 bay leaf |
2 teaspoons pepper sauce, original tabasco brand |
1 (10 ounce) package frozen whole okra |
hot cooked rice |
Directions:
1. Combine flour and salt in a plastic or paper bag.
2. Add chicken pieces, close bag, and shake to coat well.
3. Heat oil in a large, heavy Dutch oven over medium-high heat.
4. Shake excess flour from chicken and place in hot oil, cook until browned on all sides, about 10 minutes.
5. Remove chicken from pot and set aside.
6. Add onion, celery, green onion, and garlic to pot and cook 5 minutes, stirring often.
7. Return chicken to pot.
8. Stir in broth, tomatoes, bay leaf, and TABASCO Sauce and bring to a boil; reduce heat and simmer, uncovered, 45 minutes, stirring occasionally.
9. Add okra and cook 10 minutes longer.
10. Serve in bowls and top each serving with a scoop of rice.
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