Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Oil |
| 1 large | Onion; finely chopped |
| 1 \N | Clove garlic; finely chopped |
| 1 \N | Sweet red pepper; finely chopped |
| 2 tablespoons | Flour; toasted * |
| 1 can | Chicken broth; reduced-salt |
| ¾ pounds | Skinless boneless chicken breasts; cut into 1\" pieces |
| 3 ounces | Diced ham |
| 1 can | Tomatoes; drained & chopped |
| 1 \N | Bay leaf |
| ½ teaspoon | Leaf thyme; crumbled |
| ¼ teaspoon | Ground black pepper |
| ⅛ teaspoon | Ground hot red pepper |
| 1 pack | Frozen cut okra; thawed |
| 1½ cup | Plain cooked rice |
*NOTE: To toast flour, preheat oven to very hot (500F). Line a small cookie sheet with foil, turning up the foil edges. Spread the flour in a thin layer over the foil. Bake for 8 to 10 minutes, stirring occasionally, until light brown. Cool.
Heat the oil in a large nonstick saucepan over medium heat. Add the onion and garlic. Saute for 2 minutes. Add the sweet red pepper, saute for 2 minutes. Stir in the flour until mied. Stir in the broth. Add the chicken, ham, tomatoes, bay leaf, thyme, black pepper and hot red pepper. Bring to a boil. Lower the heat and simmer for 20 minutes. Add the okra, simmer for 10 minutes. Ladle into soup bowls. Add ⅓ cup rice to each bowl.
Posted to recipelu-digest by James and Susan Kirkland <kirkland@...> on Feb 02, 1998