Chicken Creole
- 1/4 c. all-purpose flour
- 2 tsp. salt
- 1/2 tsp. pepper
- 1 Tbsp. chili powder
- 3 lb. chicken pieces, skinned
- 2 Tbsp. vegetable oil
- 1 c. chopped onion
- 1/2 c. chopped green pepper
- 1 large clove garlic, crushed
- 1 (16 oz.) can tomatoes (undrained), chopped
- 1 c. chicken broth
- 3/4 c. uncooked long grain rice
- 1 (10 oz.) pkg. sliced or whole okra
- Combine first 4 ingredients in a shallow dish, mixing well. Dredge chicken in flour mixture, shaking off excess flour. Set chicken aside. Cook chicken in hot oil in a Dutch oven over medium heat about 4 minutes on each side or until golden brown. Remove chicken. Add onion, green pepper and garlic to Dutch oven; saute 3 to 5 minutes or until vegetables are crisp-tender. Add chicken, tomatoes, chicken broth and rice, stirring well. Cover and simmer 40 minutes or until most of liquid is absorbed, stirring. Add okra. Cover and simmer 10 minutes.
allpurpose, salt, pepper, chili powder, chicken, vegetable oil, onion, green pepper, clove garlic, tomatoes, chicken broth, long grain rice, okra
Taken from www.cookbooks.com/Recipe-Details.aspx?id=23210 (may not work)