Chicken Creole

By Gena LaCoste

  • 1 fryer chicken, cut into serving pieces
  • 2 tbsp cooking oil
  • 1 onion, minced
  • 1 green pepper, chopped
  • 1 clove of garlic, minced
  • 2 cups sliced okra
  • 1 cup tomato sauce
  • 1 tbsp vinegar
  • ¼ tsp allspice
  • salt and pepper to taste

Brown the chicken in the oil, and then remove to a covered casserole. Pour the onion, pepper, garlic, allspice, okra, tomato sauce and vinegar over the top of the chicken and bake at 350°F for 45 minutes.

Note about okra; I can sometimes find fresh okra at Superstore, and when I can’t, it’s always available there in the frozen vegetable section, and it’s very nice okra. Buy the sliced, not whole pods when buying the frozen. If you use the fresh, slice it about 1?3″ to ½” thick, and then I lightly fry it in a skillet to remove the “strings”.

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