Juice of 2 lemons
6 cups chicken broth or water
3 tomatoes, peeled and choppped
2 cups sliced okra (or 1 can 15 oz)
2 ts salt
½ ts ground red pepper
1 broiler chicken, (2½ lbs)
1 large onion, peeled and chopped
1 can tomato paste (6 oz.)
1/3 cup uncooked long grain rice
¼ ts pepper
1 ts ground tumeric
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.
serves 4 to 6
area : West Africa
course : soup
source : http://soar.berkeley.edu/recipes/ethnic/africa/lemony-chicken-okra-soup1.rec