1/4 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon chili powder
3 pounds chicken pieces, skinned
2 tablespoons vegetable oil
1 cup chopped onion
1/2 cup chopped green pepper
1 large clove garlic, crushed
1 (16-ounce) can tomatoes, undrained and chopped
1 cup chicken broth
3/4 cup uncooked long-grain rice
1 (10-ounce) package sliced or whole okra
Combine first 4 ingredients in a shallow dish, mixing well. Dredge chicken in flour mixture, shaking off excess flour; set chicken aside.
Cook chicken in hot oil in a Dutch oven over medium heat about 4 minutes on each side or until golden brown. Remove chicken.
Add onion, green pepper, and garlic to Dutch oven; saute 3 to 5 minutes or until vegetables are crisp-tender. Add chicken, tomatoes, chicken broth, and rice, stirring well. Cover and simmer 40 minutes or until most of liquid is absorbed, stirring occasionally. Add okra; cover and simmer an additional 10 minutes. Yield: 4 servings.
