Chicken Creole

----- Now You're Cooking! v4.20 [Meal-Master Export Format]

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.


-----