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."
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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
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