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Jerusalem Chicken With Okra Recipe
|Steamed, boned and skinned chicken breasts||1 1⁄2 Pound|
|Onion||4 Ounce, sliced|
|Garlic||1⁄2 Clove (2.5 gm), crushed|
|Water||1 Cup (16 tbs)|
|Instant chicken broth and seasoning mix||1 Tablespoon (1 Envelope)|
|Okra||12 Ounce, with ends trimmed off|
|Tomato juice||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 1977 Calories from Fat 805
% Daily Value*
Total Fat 90 g137.8%
Saturated Fat 22 g110.2%
Trans Fat 0 g
Cholesterol 306.2 mg
Sodium 3557.3 mg148.2%
Total Carbohydrates 180 g59.9%
Dietary Fiber 16.7 g66.7%
Sugars 26.3 g
Protein 124 g248.4%
Vitamin A 70.2% Vitamin C 282.1%
Calcium 52.1% Iron 85.6%
*Based on a 2000 Calorie diet
"Water fry" onions and garlic in saucepan containing 1 cup boiling water and broth mix.
Cook at high heat until water evaporates and onions are golden.
Add okra and pour in enough boiling water to half cover them.
Cover pan and cook until okra is almost tender.
Transfer chicken and cooked vegetables to casserole and cover with tomato juice.
Sprinkle with seasonings.
Cover and bake at 300Â° F. for 1 1/2 hours.