| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cajun | Cajun, Posted to r, Poultry, Soups & ste, Cooper | 6 | Servings |
INGREDIENTS
| 2 | tb | Cooking oil |
| 2 | pk | Okra; frozen in bags, sliced |
| 1/2 | c | Onions; chopped |
| 1 | ts | Salt |
| 1/2 | ts | Black pepper |
| 1 | cn | Diced tomatoes |
| 2 | lb | Boned and skinned chicken breasts |
INSTRUCTIONS
Preheat dutch oven and add oil. Add onions, salt, pepper and okra. Cook on low heat to smother, stirring constantly. Okra will get slimy; keep cooking. When the okra is no longer slimy, add a little water at a time to get somewhat thick, but not "gloppy". Add diced tomatoes and chicken. Simmer until meat is cooked. Serve over warm rice. MC formatted by Ramona Cooper Recipe by: Loretta Hebert Posted to recipelu-digest Volume 01 Number 585 by Sewgoode@aol.com on Jan 23, 1998
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