Recipe by HOMEKEEPER
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
uncooked white rice
1 (3 pound)
whole chicken, cut into pieces
2 (28 ounce) cans
whole peeled tomatoes, chopped, juice reserved
small fresh okra
salt and black pepper to taste
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.
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.
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.
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 fit....so will cook this in a crockpot or dutch oven.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Chicken and Okra
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 348
** Calories from Fat: 97
Big, bold food is always the best play. Get the top recipes now.
How much jalapeno and bacon will it take to fuel YOUR fans?
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make an easy weeknight chicken dish that's a 5-star favorite.
See how to make juicy “baked” chicken in the slow cooker.
See how to make lemony chicken served with a savory mushroom sauce.