MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Creole
Categories: Cajun, Chicken
Yield: 4 Servings

3 lb Broiler-fryer; cut up
1/4 c Flour
1 tb Chili powder
2 ts Salt
1/2 ts Pepper
2 tb Oil
1 lg Onion (1 c); chopped
1/2 lg Green pepper (1/4 c);
- chopped
1 cl Garlic; crushed
16 oz Can diced tomatoes
1 c Chicken broth or bouillon
1/4 c Uncooked rice
10 oz Frozen whole okra; thawed
- slightly to separate
- (optional)

Coat chicken with mixture of flour, chili powder, salt, and pepper.
Brown on all sides in hot oil in Dutch oven; push to one side. Add
onion, green pepper, and garlic; saute until tender. Add tomatoes and
broth; bring to boil. Stir in rice; cover and simmer 40 minutes,
stirring occasionally, or until chicken and rice are tender and most
of the liquid is absorbed. Add okra; cover and cook 10 minutes or
until okra is barely tender.

Microwave Instructions:

Cook onion, green pepper, and garlic in oil in uncovered large
casserole dish for 5 minutes. Add tomatoes, broth, rice, and coated
chicken; cover and cook 30 minutes, stirring occasionally, until
chicken and rice are tender. Add okra; cover and cook 5 minutes or
until tender.

Pressure Cooker Instructions:

Brown coated chicken in oil in uncovered pressure cooker. Push to one
side. Add onion, green pepper, and garlic; saute until tender. Add
tomatoes and broth; bring to boil. Stir in rice and okra. Cover and
cook, following manufacturer's directions, at 15 lb pressure for 10
minutes. Cool cooker at once.

Recipe by Woman's Day, May 1978

Posted by: Iris Grayson

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