West african lemony chicken-okra soup
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | xes | Juice of 2 Lemons |
| 1 | x | Broiler chicken, (2 1/2 lbs) |
| 6 | cups | Chicken broth or Water |
| 1 | x | Lge Onion, peeled & chopped |
| 3 | xes | Tomatoes, peeled & choppped |
| 1 | can | Tomato Paste (6 oz.) |
| 2 | cups | Sliced Okra (or 1 can 15 oz) |
| ⅓ | cup | Uncooked long grain Rice |
| 2 | teaspoons | Salt |
| ¼ | teaspoon | Pepper |
| ½ | teaspoon | Ground Red Pepper |
| 1 | teaspoon | Ground Tumeric |
Directions
Cut up broiler-fryer chicken. If using can of Okra, drain it well. Rub lemon juice over chicken pieces. Put in a large kettle with chicken broth or water. Bring to a boil. Lower heat and cook slowly, covered, 12 minutes. Add remaining ingredients and continue to cook slowly about 30 minutes, until chicken and rice are tender. Remove chicken pieces and debone. Cut meat into small pieces and return to kettle.
Serves 4 to 6.