A traditional, uncomplicated country-style dish made with entire chicken pieces, tomato, okra, and rice that is cooked until the chicken is tender and releases its own sauce.
| Prep Time: | 10 mins |
| Cook Time: | 2 hrs |
| Total Time: | 2 hrs 10 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 2 cups uncooked white rice
- 1 (3 pound) whole chicken, cut into pieces
- 2 (28 ounce) cans whole peeled tomatoes, chopped, juice reserved
- 2 cups small fresh okra
- 2 bay leaves
- 5 cups chicken broth
- salt and black pepper to taste
Instructions
- Preheat an oven to 350 degrees F (175 degrees C).
- Spread the rice over the bottom of a 10×15 inch baking dish. Layer the chicken pieces, tomatoes, okra, and bay leaves on top of the rice. Pour the broth and reserved tomato juice over the ingredients and season with salt and pepper.
- Cover and bake for 2 hours, until the chicken is tender and falling off the bone. Remove the bay leaves. Serve in large bowls with plenty of rice and sauce.
- You may need to add liquid as the rice and chicken cooks, depending on the humidity and temperature of individual ovens. The more liquid you add, the saucier the dish will be.
Nutrition Facts
| Calories | 348 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 58 mg |
| Dietary Fiber | 3 g |
| Protein | 23 g |
| Saturated Fat | 3 g |
| Sodium | 283 mg |
| Sugars | 4 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I really wanted to like this recipe. I love all of the ingredients. I’m sure it would be much better if it was prepared more traditionally, as opposed to a dump-style. The rice under my chicken didn’t cook, and the rest of the rice was obliterated mush. I ended up picking out the okra and chicken pieces so that I wouldn’t waste it all =(
Has some serious texture issues with the rice when done. Rice becomes very overcooked and is soggy, mushy and with absolutely no firmness to it. I had to end up separating the rest of the dish out and scraping the rice out that was baked to put in fresh cooked rice when finished to save the dish.
I thought the flavor was sort of bland and I added some creole seasoning. I didn’t quite like the texture of the rice though. I’ll try it again though, with a few changes.
The flavours are good, but the texture isn’t right for us. That being said I made the following changes: white basmati rice, family pack of chicken legs with thigh (4lbs.), canned diced tomatoes, frozen okra, 2 cups frozen corn/peas/carrots/beans mix and creole-type seasoning. Everything else remained the same. There was so much liquid I baked this uncovered the whole time. The rice also came out mushy and shapeless. Chicken wasn’t flavourful and the skin rubber-y. This recipe has potential if the cooking method is changed; cook the rice separately using 4 cups of stock (we use a rice cooker). Combine the remaining cup of stock and only one can of tomatoes in a baking dish. Add veggies (I’d use the same combination as this time), bay leaves and mix it all up. Rub the chicken with Creole-type (anything cumin-y is great) seasoning and brown on the stove in a pan (reduces oven time, gets the skin a little crisp and adds flavour). Add on top of veggie-stock mixture and bake uncovered for 30-45 minutes or until done. Serve on top of rice.
This recipe was good starting point for me since I was looking to use chicken & most importantly okra. I halved the recipe using 6 ckn thighs, < 1 c. (brown) rice, 15 oz stew tom., 1 c. okra, 2 c. ckn broth. I used instant rice as I usu. have poor results w/rice cooking throughly when baking. I added a light salting of Konriko creole seasoning for flavor but not too much in case the kids found it too spicy. Next time think I'd add more. I omited the s&p. I added canned corn. Baked for about 1 hr. covered, then 5 min uncovered & ckn fell right off bone. This would be great, easy meal for a cold winters day. As it turns out, our local famers mkt has okra now (mid-summer) so we indulged even though it's really better winter food. As a challenged cook, I appreciated this idea for okra.
Good recipe but had to make a few changes. Used 1 28oz can tomatoes and 3cups chic broth. I spiced it up with some Tony Chacheres creole seasoning and minced garlic. Next time I’ll add more okra, some diced onion and bell pepper. Also once I had rice and broth, ect in pan chicken would not fit….so will cook this in a crockpot or dutch oven.