Post by April B. on Mar 19, 2003 12:08:12 GMT -6
CAJUN CHICKEN WITH OKRA
2 tsp veg. oil
4 (4 oz.) skinned boned chicken
2/3 cup chicken broth
1/4 tsp salt
1/8 tsp crused red pepper
14 1/2 oz. Cajun style stewed tomatoes, undained, chopped
2 garlic cloves, crushed
1 (10 oz.) pkg. frozen okra
1 1/2 tblsp all purpose flour
2 tblsp water
1/4 tsp hot sauce
2 cups cooked long grain rice
HEAT oil in large non stick skillet over medium high heat until hot. Add chicken; cook 2 minutes on each side. Add broth, salt, pepper, tomatoes, and garlic; cover, reduce heat and simmer 8 minutes or until chicken is done. Add okra; simmer covered 3 minutes.
COMBINE flour and water in a small bowl, stirring with a whisk; add to skillet. Simmer, uncovered 2 minutes or until thick. Stir in hot sauce. Serve over rice.
Makes 4 servings
2 tsp veg. oil
4 (4 oz.) skinned boned chicken
2/3 cup chicken broth
1/4 tsp salt
1/8 tsp crused red pepper
14 1/2 oz. Cajun style stewed tomatoes, undained, chopped
2 garlic cloves, crushed
1 (10 oz.) pkg. frozen okra
1 1/2 tblsp all purpose flour
2 tblsp water
1/4 tsp hot sauce
2 cups cooked long grain rice
HEAT oil in large non stick skillet over medium high heat until hot. Add chicken; cook 2 minutes on each side. Add broth, salt, pepper, tomatoes, and garlic; cover, reduce heat and simmer 8 minutes or until chicken is done. Add okra; simmer covered 3 minutes.
COMBINE flour and water in a small bowl, stirring with a whisk; add to skillet. Simmer, uncovered 2 minutes or until thick. Stir in hot sauce. Serve over rice.
Makes 4 servings
