| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Pork & ham, Poultry | 4 | Servings | |
INGREDIENTS
| 1 | T | Oil |
| 1 | Onion, finely chopped | |
| 1 | Clove garlic, finely chopped | |
| 1 | Sweet red pepper, finely | |
| chopped | ||
| 2 | T | Flour, toasted * |
| 1 | Chicken broth, reduced-salt | |
| 3/4 | lb | Skinless boneless chicken |
| breasts cut into 1" | ||
| pieces | ||
| 3 | oz | Diced ham |
| 1 | Tomatoes, drained & chopped | |
| 1 | Bay leaf | |
| 1/2 | t | Leaf thyme, crumbled |
| 1/4 | t | Ground black pepper |
| 1/8 | t | Ground hot red pepper |
| 1 | Frozen cut okra, thawed | |
| 1 1/2 | c | Plain cooked rice |
INSTRUCTIONS
NOTE: To toast flour, preheat oven to very hot (500F). Line a small cookie sheet with foil, turning up the foil edges. Spread the flour in a thin layer over the foil. Bake for 8 to 10 minutes, stirring occasionally, until light brown. Cool. Heat the oil in a large nonstick saucepan over medium heat. Add the onion and garlic. Saute for 2 minutes. Add the sweet red pepper, saute for 2 minutes. Stir in the flour until mied. Stir in the broth. Add the chicken, ham, tomatoes, bay leaf, thyme, black pepper and hot red pepper. Bring to a boil. Lower the heat and simmer for 20 minutes. Add the okra, simmer for 10 minutes. Ladle into soup bowls. Add 1/3 cup rice to each bowl. Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on Feb 02, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 356
Calories From Fat: 78
Total Fat: 8.7g
Cholesterol: 88.4mg
Sodium: 844.8mg
Potassium: 674.9mg
Carbohydrates: 33.5g
Fiber: 3.4g
Sugar: 16.3g
Protein: 35.6g