| 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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