Chicken Creole


1 broiler-fryer (about 3 pounds), cut up

¼ cup flour

1 tablespoon chili powder

2 teaspoons salt

½ teaspoon pepper

2 tablespoon oil

1 large onion, chopped (1 cup)

½ large green pepper, chopped (½ cup)

1 large clove garlic, crushed

1 16-ounce can tomatoes, cut up

1 cup chicken broth or bouillon

1 10-ounce package frozen whole okra, thawed slightly to separate (optional)



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; sauté 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 and cook 10 minutes or until okra is barely tender.