West African Lemony Chicken-Okra Soup

• Total Time: 55 mins
• Prep Time: 15 mins
• Cook Time: 40 mins

Ingredients:

Servings: 6

• 2 lemons, juice of
• 2 cups okra, sliced
• 1 broiler chicken (2 1/2 lbs)
• 1/3 cup long grain rice, uncooked
• 6 cups chicken broth or 6 cups water
• 2 teaspoons salt
• 1 large onion, peeled & chopped
• 1/4 teaspoon pepper
• 3 tomatoes, peeled & chopped
• 1/2 teaspoon red pepper, ground
• 1 (6 ounce) can tomato paste
• 1 teaspoon turmeric, ground

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

[kafehausdiva]

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

[Isabellemarienoelle]

I loved it!!!! I will make it again for sure. I used chicken breasts instead (2 pounds) and brown rice. I also used 3 tablespoons of turmeric (b/c I love spicy stuff!)

[Ciocia Laura]

Tasty and easy -- a hot soup i'll make in summer. i love any recipe for soup which doesn't ambush you half way through with "Now add 11 cups chicken stock". West African food is worth a really close look if you've never tried it -- lots of veggies, chicken rather than red meat, etc.