Follow these steps for perfect results
roasting chicken
cut into serving pieces
chicken stock
butter
okra
sliced
onion
chopped
green pepper
chopped
garlic clove
minced
fresh tomatoes
diced
Place chicken in a large pot.
Cover the chicken with 4 quarts of water.
Bring the water to a boil.
Reduce heat to a simmer.
Simmer the chicken until it is cooked through.
Drain the water, reserving the chicken stock.
Allow the chicken to cool slightly.
Remove the meat from the bones and cut into large pieces.
In the same pot, melt the butter.
Saute the okra, onion, and green pepper until translucent.
Add the minced garlic.
Cook for 2 minutes.
Add the reserved chicken stock and diced tomatoes.
Add the chicken.
Cook over medium heat for 30 minutes.
Stir thoroughly.
Serve hot with rice.
Expert advice for the best results
Adjust the amount of spice to your liking.
Serve with a side of cornbread.
Everything you need to know before you start
15 minutes
Can be made a day ahead and reheated.
Serve in a bowl, garnished with fresh parsley.
Serve hot with rice or grits.
Offer a side of cornbread.
Complements the savory flavors.
Discover the story behind this recipe
Traditional comfort food in the South.
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