Chicken Creole

Title:
Chicken Creole

Yield:
4 Servings

Categories:
Relishes




Ingredients:





     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