| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Soup | 6 | Servings | |
INGREDIENTS
| 1 | (3-lb) frying chicken; cut up | |
| 2 | lb | Tender okra; cut in rounds |
| 1 | lg | Onion; chopped |
| 1 | Clove garlic; crushed | |
| 1 | lg | Ripe tomato or the same amount of canned tomatoes |
| 2 1/2 | qt | Boiling water |
| 2 | Chicken bouillon cubes | |
| 3 | tb | Cooking oil |
| 1 | ds | Tabasco |
| Salt & pepper to taste | ||
| 2 | tb | Vinegar |
INSTRUCTIONS
In heavy kettle (about 5 quart size) slowly brown the chicken on all sides using the cooking oil. Remove and add okra, onion and garlic using the fat and drippings from the chicken. Fry and smother okra stirring to prevent sticking, until dry or no longer slimmy, adding the tomatoes the last 15 minutes of cooking. Vinegar added to tbe okra will help remove slime. Takes about 1 hour. Add fried chicken, boiling water, bouillon cubes; cover and let simmer approximately 1 hour. Add seasonings to taste. Serve hot over a bed of steamed rice. Serves 6--but only 4 starving. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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