Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish Casseroles
Rice Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large Chicken -- cut in quarters or
2 cups Water
1 Onion -- thinly sliced
1 Stalk celery -- cut into 1"
1 teaspoon Salt
1/8 teaspoon Crushed dried red pepper
2 Tomatoes
1 Green pepper -- sliced
1 tablespoon Lemon juice
1 tablespoon Tomato paste
1/2 teaspoon Chili powder
10 ounces Package frozen okra
2 cups Cooked rice
In a large pot or Dutch oven place chicken, water, onion, celer, salt and
crushed pepper. Cover and cook over miderately high heat until comes to a
boil, reduce heat to moderately low and simmer 30 minutes. While chicken
is cooking, place tomatoes in a pan of boiling water for 1/2 minute. Spoon
tomatoes out of the water and remove skin. Cut into eighths. Add tomatoes,
green pepper, lemon juice, tomato paste, and chili powder to chicken.
Continue cooking for 10 minutes. Add okra to pot, cover and cook another
15 minutes. Stirring once or twice. Spoon rice into soup bowls and top
with chicken mixture.
When making casseroles, I do not put the rice in with everything else if
I am going to be freezing or storing. White rice can be frozen in the
casserole but I find that if I use brown rice, it gives everything a
distinctly grainy flavor that I find disagreeable. So I will put the rice
in a plastic ziploc bag and freeze it with the casserole. Then I will heat
it separately.
Posted on Prodigy; 12/93; formatted by Elaine Radis; P* ID BGMB90B;
GEnie, E.RADIS
