|Frying chicken||1 , cut up|
|Water||2 Cup (32 tbs)|
|Onions||2 Medium, sliced|
|Monosodium glutamate||1 Teaspoon|
|Green pepper||1 Medium, chopped|
|Tomatoes||1 Pound (1 Can)|
|Parsley sprigs||3 , chopped|
|Hot pepper sauce||1⁄2 Teaspoon|
|Uncooked rice||1⁄3 Cup (5.33 tbs)|
|Okra||1⁄2 Pound, sliced|
|File powder||1 Teaspoon|
Wash chicken pieces and put in kettle.
Add water, 1 onion, celery, bay leaves, monosodium glutamate, and 1 teaspoon salt.
Bring to boil, cover, and simmer for 40 minutes.
Remove from heat; strain broth and return to kettle.
Remove meat from bones in large pieces.
Cut into bite-size pieces; return to broth.
Melt butter, add remaining onion and green pepper, and cook for about 5 minutes.
Add to chicken with 1 teaspoon salt, tomatoes, parsley, and hot pepper sauce.
Simmer for 20 minutes.
Add rice and okra; simmer for 20 minutes longer.
Remove from heat, and stir in file powder.