West African Lemony Chicken-Okra Soup

Total Time
55mins
Prep 15 mins
Cook 40 mins

Ingredients Nutrition

Directions

  1. Cut up broiler-fryer chicken.
  2. If using can of okra, drain it well.
  3. Rub lemon juice over chicken pieces.
  4. Put in a large kettle with chicken broth or water.
  5. Bring to a boil.
  6. Lower heat and cook slowly, covered, 12 minutes.
  7. Add remaining ingredients and continue to cook slowly about 30 minutes, until chicken and rice are tender.
  8. Remove chicken pieces and debone.
  9. Cut meat into small pieces and return to kettle.

Reviews

(5)
Most Helpful

A great, unique recipe! I'm always asked for the recipe when I've brought this to potlucks. <br/>My variations include adding artichokes (what I used one time when I didn't have any okra), and making it as a rice dish (basically, just cutting back the liquid and cooking the ingredients in with the steaming rice).

Jin T August 25, 2013

Very much enjoyed this soup!! I was just using up leftovers in my fridge so I 'salvaged' some food that might have been tossed out. I didnt have any tumeric, so substituted ground mustard also didnt add the tomato paste because my okra was canned and had tomatoes in them. This recipe was on the spicy side even for heat lovers like myself. Will definately be making this again!

Sueski August 15, 2012

Great for turkey leftovers. I wanted to have flavors that had nothing to do with thanksgiving. This fit the bill.

kafehausdiva December 02, 2011

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