| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Dutch | Tabasco | 8 | Servings |
INGREDIENTS
| 1/4 | c | Flour |
| 1 | ts | Salt |
| 1 | 3 pound chicken cut into 8 pieces | |
| 1/4 | c | Vegetable oil |
| 1 1/2 | c | Chopped onion |
| 1 | c | Chopped celery |
| 1 | c | Chopped green onion |
| 3 | Cloves garlic; mashed | |
| 1 | qt | Chicken broth |
| 2 | c | Canned whole tomatoes in juice; undrained, crushed |
| 1 | Bay leaf | |
| 1 | ts | TABASCO pepper sauce |
| 1 | 10 ounce pac frozen; whole okra | |
| 3 | c | Cooked rice; divided |
INSTRUCTIONS
Combine flour and salt in plastic or paper bag; dredge chicken pieces in flour mixture to coat. In large heavy Dutch oven or saucepot, heat oil; brown chicken on all sides, remove and reserve. Add onion, celery, onion and garlic; saut. 5 minutes, stirring often. Return chicken to pot. Stir in chicken broth, tomatoes in juice, bay leaf and Tabasco pepper sauce. Bring to a boil; reduce heat and simmer, uncovered, 45 minutes. Add okra; cook 10 minutes longer. Serve each portion in bowl topped with 1/2 cup cooked rice. Busted by Karen Sonnessa <[email protected]> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <[email protected]> on Apr 16, 1998
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