Yield: 1 Servings
|4||Chicken leg quarters; cut into 4 thighs and 4 drumsticks|
|1 tablespoon||Canola oil|
|1 cup||Coarsely chopped onion|
|1 cup||Coarsely chopped green pepper|
|½ cup||Sliced celery|
|1||Clove garlic; minced|
|⅔ pounds||Okra; sliced|
|2 cups||Coarsely chopped tomatoes|
|¼ cup||Chopped fresh parsley|
|½ cup||Warm chicken broth|
|¼ cup||White wine|
|¼ teaspoon||Hot pepper sauce|
via: srasheed@... (Sam M Rasheed) Remove and discard chicken skin. In nonstick dutch oven, place oil and heat over medium temperature. Add chicken and cook, turning, about 10 minutes or until brown on all sides. Remove chicken to warm bowl. To dutch oven, add onion, green pepper, celery and garlic, stir and cook about 5 minutes. Add okra and cook, stirring about 5 minutes more. Stir in tomatoes, parsley, paprika, bay leaf and salt. Return chicken to dutch oven and spoon vegetable mixture over top. In small bowl, mix together chicken broth, wine and hot pepper sauce, pour over all. Cover, reduce heat to low and cook about 30 minutes or until fork can be inserted in chicken with ease. Serve with rice, if desired. Makes 4 servings.
Posted to JEWISH-FOOD digest by dsabraham@... (Deena Abraham) on Sep 14, 1998, converted by MM_Buster v2.0l.