- 2 tablespoons vegetable oil
- 1 1/2 cups diced carrots
- 1 1/2 cups diced celery
- 1 1/2 cups diced green bell peppers
- 1 1/2 cups chopped onions
- 3 boneless, skinless chicken breasts, cut into bite-size pieces
- 1 1/2 cups chopped fresh or frounceen okra
- 1/2 cup chopped scallions
- 5 cups diced potatoes
- 10 cups chicken stock
- 2 teaspoons hot sauce
- Pinch of saffron (optional)
- 1/4 teaspoon white pepper
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon salt
- Cooked white rice, for serving
In a large saucepan or stockpot over medium-high heat, warm the vegetable oil until hot. Add the carrots, celery, bell peppers and onions, and sauté until the onions are translucent, about 5 minutes.
Add the chicken and sauté until almost cooked through, about 3 minutes. Stir in the okra, scallions, potatoes, chicken stock, hot sauce and seasonings. Bring to a boil over high heat.
Reduce the heat to medium and simmer uncovered for 30 minutes, or until the potatoes are tender. Serve over hot, white rice.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
580 calories; 7g total fat; 68mg cholesterol; 800mg sodium; 80g carbohydrates; 7g fiber; 46g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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