Sunday, January 17, 2010



4 boneless, skinless chicken breast
1 tbsp dried onion flakes
1 tsp garlic powder
1 tsp salt
1/4 tsp pepper
1 cup cooking oil
1 cup all purpose flour
1 lb bag frozen okra
1 14.5 oz can diced tomatoes
4 cups minute rice

Boil chicken with onion, garlic, salt and pepper. Remove and cut chicken into bite size pieces when cooled.
Add okra and tomatoes to water and cook on low until okra is done.
In the meantime, make roux in microwave with flour and oil. Cook for 1 minute at a time until roux is the color of a penny.
Add roux to pot, cook about 20 minutes on low. Add chicken and cook for 10 more minutes.
Serve with Rice.

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