Chicken Gumbo With Okra Recipe
Ingredients
| 4-pound stewing chicken, cut up | ||
| Water | 4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| 2 10-ounce packages frozen cut okra | ||
| 1 28-ounce can tomatoes, cut up | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Salt | 1 3/4 Teaspoon | |
| Sugar | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
Directions
In 4-quart casserole, combine chicken, water, and 1/2 teaspoon salt.
Cook, covered, at HIGH for 20 minutes or till boiling.
Cook, covered, at MEDIUM (5) for 60 minutes or till tender, stirring and rearranging twice.
Remove chicken; skim excess fat from broth.
Reserve 4 cups broth in casserole.
When cool enough to handle, cut chicken from bones; cube meat and discard bones.
Add chicken, okra, tomatoes, onion, the 1 3/4 teaspoons salt, sugar, and pepper to casserole.
Cook, covered, at HIGH for 35 minutes or till okra is very tender, stirring twice.
Cook, covered, at HIGH for 20 minutes or till boiling.
Cook, covered, at MEDIUM (5) for 60 minutes or till tender, stirring and rearranging twice.
Remove chicken; skim excess fat from broth.
Reserve 4 cups broth in casserole.
When cool enough to handle, cut chicken from bones; cube meat and discard bones.
Add chicken, okra, tomatoes, onion, the 1 3/4 teaspoons salt, sugar, and pepper to casserole.
Cook, covered, at HIGH for 35 minutes or till okra is very tender, stirring twice.
Chef
