Baked Chicken and Okra Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jun. 10, 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.
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Reviewed: Apr. 10, 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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Cooking Level: Expert

Home Town: Wheaton, Illinois, USA
Living In: Naperville, Illinois, USA
Reviewed: Mar. 24, 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.
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Cooking Level: Intermediate

Reviewed: Aug. 8, 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,
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Reviewed: Jun. 23, 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 fit....so will cook this in a crockpot or dutch oven.
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