| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1/4 Tasse | flour |
| 1 Teelöffel | salt |
| 1 | 3 pound chicken cut into 8 pieces |
| 1/4 Tasse | vegetable oil |
| 1 1/2 Tasse | onion chopped |
| 1 Tasse | celery chopped |
| 1 Tasse | green onion chopped |
| 3 | cloves garlic mashed |
| 1 ca. 1 Liter | chicken broth |
| 2 Tasse | Canned whole tomatoes in juice; undrained, crushed |
| 1 | Bayleaf |
| 1 Teelöffel | tabasco pepper sauce |
| 1 | 10 ounce pac frozen; whole okra |
| 3 Tasse | Cooked rice; divided |
|
Combine flour and salt in plastic or paper bag; dredge chicken pieces in flour mixture to coat.
In large heavy Dutch oven or saucepot, heat oil; brown chicken on all sides, remove and reserve. Add onion, celery, onion and garlic; saut, 5 minutes, stirring often.
Return chicken to pot. Stir in chicken broth, tomatoes in juice, bay leaf and Tabasco pepper sauce. Bring to a boil; reduce heat and simmer, uncovered, 45 minutes. Add okra; cook 10 minutes longer.
Serve each portion in bowl topped with 1/2 cup cooked rice.
|
|
Anmerkungen zum Rezept:
|
