Title: Chicken Creole
Categories: Relishes
Yield: 4 Servings

1 Broiler-fryer (about 3#),
-cut up
1/4 c Flour
1 tb Chili powder
2 ts Salt
1/2 ts Pepper
2 tb Oil
1 lg Onion, chopped (1 cup)
1/2 lg Green pepper, chopped (1/2
-cup)
1 lg Clove garlic, crushed
1 cn (16 oz.) tomatoes, cut up
1 c Chicken broth or bouillon
3/4 c Uncooked rice
1 pk (10 oz.) frozen whole okra,
-thawed

Coat chicken with mixture of flour, chili powder, salt and pepper. Brown on
all sides in hot oil in Dutch oven; push to one side. Add onion, green
pepper and garlic; saute until tender. Add tomatoes and broth; bring to
boil. Stir in rice; cover and simmer 40 minutes, stirring occasionally, or
until chicken and rice are tender and most of the liquid is absorbed. Add
okra; cover an dcook 10 minutes or until okra is barely tender.

In microwave oven: Cook onion, green pepper and garlic in oil in uncovered
large casserole 5 minutes. Add tomatoes, broth, rice and coated chicken;
cover and cook 30 minutes, stirring occasionally, until chicken and rice
are tender. Add okra; cover and cook 5 minutes or until tender.

Pressure cooker: Brown coated chicken in oil in uncovered pressure cooker.
Push to one side. Add onion, green pepper and garlic; saute until tender.
Add tomatoes and broth; bring to boil. Stir in rice and okra. Cover and
cook, following manufacturer's directions, at 15 pounds pressure 10
minutes. Cool cooker at once.

From "Woman's Day," 5/78.
Posted to MM-Recipes Digest V4 #167 by Connie Robertson
on Jun 30, 1997