A country-style Chicken dish layered with rice, okra and tomatoes then baked until the chicken falls off the bone and makes it’s own sauce. Simple and Delicious.Check it out Baked Chicken and Okra recipe here!!
[one_third] Prep Time: 15 minutes[/one_third] [one_third]Cook Time: 2 hours [/one_third] [one_third_last] Servings: 10 [/one_third_last]
[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 1 (3 pound) whole chicken, cut into pieces
- 2 (28 ounce) cans whole peeled tomatoes, chopped, juice reserved
- 5 cups chicken stock
- 2 cups uncooked white rice
- 2 cups small fresh okra
- 2 bay leaves
- 1/2 tsp black pepper
- salt to taste
[/tab] [tab]Yield: 10 servings
Amount per serving.
- Calories: 348
- Total Fat; 10.8g
- Cholesterol: 58 mg
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[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
Preheat oven at 350 degrees F. Place rice over the bottom of a 10×15-in. baking dish. Layer the chicken pieces, okra, tomatoes and bay leaves.
Pour the chicken stock and reserved tomato juice over it. Season with salt and pepper. Cover and bake for 2 hours or until the chicken is tender and falling off the bone. Remove the bay leaves. Baked Chicken and Okra is ready to serve. Enjoy!
- Serve with rice.