| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cajun |
Poultry |
4 |
Servings |
INGREDIENTS
| 8 |
|
Chicken thigh; lightly salted |
| 1/4 |
c |
Water |
| 1 |
lb |
Okra; frozen or fresh |
| 16 |
oz |
Peeled canned tomatoes; chopped |
| 2 |
ts |
Cajun seasoning |
| 1 |
lg |
Onion; coarsely chopped |
| 5 |
|
Garlic clove; chopped |
| 1 |
ts |
Rosemary; crushed |
| 1 |
ts |
Basil |
INSTRUCTIONS
Cooking time 45 to 50 minutes. Cut okra into bite-size pieces. In large
nonstick covered skillet brown chicken on each side, adding small amounts
of water until evenly browned. Sprinkle rosemary, basil, cajun seasoning
and onions over chicken. Add 1/4 cup water and cook over medium heat until
onions are wilted and water evaporates, stirring occasionally. Add chopped
tomatoes and garlic. cook until moisture evaporates and tomato are not
watery.
Add okra, stir and continue cooking 15 minutes until okra is no longer
stringy. Add salt if necessary. Serve over hot steamed rice.
Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on
Feb 02, 1998
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