Skinless boneless chicken breasts; cut into 1" pieces
3
oz
Diced ham
1
cn
Tomatoes; drained & chopped
1
Bay leaf
1/2
ts
Leaf thyme; crumbled
1/4
ts
Ground black pepper
1/8
ts
Ground hot red pepper
1
pk
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
A Message from our Provider:
“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”
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