2 pounds chicken breasts, cut in chunks
3 tablespoons flour
1 large onion, diced
2/3 cup cooking oil
1/2 pound fresh okra or one can cooked okra
4 cups tomato sauce (canned or homemade)
3 sprigs parsley, chopped
2 cups water
1 teaspoon salt
1 teaspoon pepper
1 cup celery, chopped
1 cup raw potatoes, diced
1 cup cooked rice
1 cup cooked corn
Dredge chicken lightly with flour and sauté with onions in heated cooking oil. When chicken is browned, add tomato sauce, parsley, water, salt and pepper. Next add okra (if fresh is used), celery, and potatoes, and simmer for 45 minutes or until all ingredients are tender. Finally add rice and corn (and canned okra, if used). Stir and simmer for final 10 minutes. Serves six.
