Prep 15 mins
Cook 40 mins
- 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
- Cut up broiler-fryer chicken.
- If using can of okra, drain it well.
- Rub lemon juice over chicken pieces.
- Put in a large kettle with chicken broth or water.
- Bring to a boil.
- Lower heat and cook slowly, covered, 12 minutes.
- Add remaining ingredients and continue to cook slowly about 30 minutes, until chicken and rice are tender.
- Remove chicken pieces and debone.
- Cut meat into small pieces and return to kettle.
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).
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!
Great for turkey leftovers. I wanted to have flavors that had nothing to do with thanksgiving. This fit the bill.