| | Directions | | In large skillet, add olive oil and heat over low temp. Add flour and stir until brown. Add onion & green pepper; cook until onion is transparent. Slowly add warm broth and stir until broth boils. Add tomatoes, okra, rice, celery, salt and pepper, thyme and bay leaf; bring to a boil. Add chicken. When boils again, reduce heat to low, cover and cook for about 20 minutes. Stir, cover again and cook 20 more minutes. Serves 6 large servings. |
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| Ingredients | | - |  | 1 chicken cooked, skinned, boned & cut into pieces |
| - | | 2 tablespoons olive oil |
| - | | 2 tablespoons flour |
| - | | 2 finely chopped onions |
| - | | 1 finely chopped green pepper |
| - | | 6 cups warm chicken broth |
| - | | 1 can drained chopped tomatoes (16 ounce can) |
| - | | 1/2 pound okra - 1/4 inch pieces |
| - | | 1/2 cup uncooked long grain rice |
| - | | 2 chopped ribs of celery |
| - | | 2 teaspoons Worcestershire sauce |
| - | | salt and pepper |
| - | | 1/2 teaspoon fresh thyme |
| - | | 1 bay leaf |
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