| 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 <ksonness@suffolk.lib.ny.us>
Recipe by: Tabasco www.tabasco.com
Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us>
on Apr 16, 1998
A Message from our Provider:
“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”