Baked Chicken and Okra Recipe -
Baked Chicken and Okra Recipe

Baked Chicken and Okra

Recipe by  

"An old fashioned, plain, country-style dish with whole chicken pieces, okra, tomato and rice, baked til the chicken falls off the bone and makes it's own sauce."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    10 mins
  • COOK

    2 hrs

    2 hrs 10 mins


  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Spread the rice over the bottom of a 10x15 inch baking dish. Layer the chicken pieces, tomatoes, okra, and bay leaves on top of the rice. Pour the broth and reserved tomato juice over the ingredients and season with salt and pepper.
  3. Cover and bake for 2 hours, until the chicken is tender and falling off the bone. Remove the bay leaves. Serve in large bowls with plenty of rice and sauce.
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  • Cook's Note
  • You may need to add liquid as the rice and chicken cooks, depending on the humidity and temperature of individual ovens. The more liquid you add, the saucier the dish will be.

Reviews More Reviews

Mar 27, 2011

The flavours are good, but the texture isn't right for us. That being said I made the following changes: white basmati rice, family pack of chicken legs with thigh (4lbs.), canned diced tomatoes, frozen okra, 2 cups frozen corn/peas/carrots/beans mix and creole-type seasoning. Everything else remained the same. There was so much liquid I baked this uncovered the whole time. The rice also came out mushy and shapeless. Chicken wasn't flavourful and the skin rubber-y. This recipe has potential if the cooking method is changed; cook the rice separately using 4 cups of stock (we use a rice cooker). Combine the remaining cup of stock and only one can of tomatoes in a baking dish. Add veggies (I'd use the same combination as this time), bay leaves and mix it all up. Rub the chicken with Creole-type (anything cumin-y is great) seasoning and brown on the stove in a pan (reduces oven time, gets the skin a little crisp and adds flavour). Add on top of veggie-stock mixture and bake uncovered for 30-45 minutes or until done. Serve on top of rice.

Jun 13, 2011

I thought the flavor was sort of bland and I added some creole seasoning. I didn't quite like the texture of the rice though. I'll try it again though, with a few changes.

Aug 09, 2010

This recipe was good starting point for me since I was looking to use chicken & most importantly okra. I halved the recipe using 6 ckn thighs, < 1 c. (brown) rice, 15 oz stew tom., 1 c. okra, 2 c. ckn broth. I used instant rice as I usu. have poor results w/rice cooking throughly when baking. I added a light salting of Konriko creole seasoning for flavor but not too much in case the kids found it too spicy. Next time think I'd add more. I omited the s&p. I added canned corn. Baked for about 1 hr. covered, then 5 min uncovered & ckn fell right off bone. This would be great, easy meal for a cold winters day. As it turns out, our local famers mkt has okra now (mid-summer) so we indulged even though it's really better winter food. As a challenged cook, I appreciated this idea for okra.

Jun 24, 2010

Good recipe but had to make a few changes. Used 1 28oz can tomatoes and 3cups chic broth. I spiced it up with some Tony Chacheres creole seasoning and minced garlic. Next time I'll add more okra, some diced onion and bell pepper. Also once I had rice and broth, ect in pan chicken would not will cook this in a crockpot or dutch oven.

Apr 11, 2011

This was okay. The texture was odd, and overall, I felt it was a little bland for my liking. I know you can doctor up the spices of any recipe, but I always follow the original as-is the first time through. I probably won't make this again, but it was nice to try something different.


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  • Calories
  • 348 kcal
  • 17%
  • Carbohydrates
  • 39 g
  • 13%
  • Cholesterol
  • 58 mg
  • 19%
  • Fat
  • 10.8 g
  • 17%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 23 g
  • 46%
  • Sodium
  • 322 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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