Jerusalem Chicken With Okra
|Steamed, boned and skinned chicken breasts||1 1⁄2 Pound|
|Onion||4 Ounce, sliced|
|Garlic||1⁄2 Clove (2.5 gm), crushed|
|Water||1 Cup (16 tbs)|
|Instant chicken broth and seasoning mix||1 Tablespoon (1 Envelope)|
|Okra||12 Ounce, with ends trimmed off|
|Tomato juice||2 Cup (32 tbs)|
Cool steamed chicken and cut into dice.
"Water fry" onions and garlic in saucepan containing 1 cup boiling water and broth mix.
Cook at high heat until water evaporates and onions are golden.
Add okra and pour in enough boiling water to half cover them.
Cover pan and cook until okra is almost tender.
Transfer chicken and cooked vegetables to casserole and cover with tomato juice.
Sprinkle with seasonings.
Cover and bake at 300Â° F. for 1 1/2 hours.