| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry, Pork & ham | 4 | Servings | |
INGREDIENTS
| 1 | tb | Oil |
| 1 | lg | Onion; finely chopped |
| 1 | Clove garlic; finely chopped | |
| 1 | Sweet red pepper; finely chopped | |
| 2 | tb | Flour; toasted * |
| 1 | cn | Chicken broth; reduced-salt |
| 3/4 | lb | 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
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