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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 10 |
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A savory Dixiana dish with roots firmly in Africa. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 Ingredients:
1 1/2 lbs chicken, cut into serving portions |
1 cup lima beans, cooked (canned is fine) |
2 teaspoons salt |
1/2 teaspoon pepper |
6 quarts water |
1 1/2 lbs okra, sliced |
1 medium onion, peeled and sliced |
1 cup corn |
2 tablespoons butter |
6 medium tomatoes (canned is fine) |
1/4 cup rice, uncooked |
Directions:
1. Simmer chicken in water with lima beans and seasonings.
2. Fry okra, onion and corn in butter until light brown; add tomatoes.
3. About a half hour before chicken is done, add all remaining ingredients and cook until tender.
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