*  Exported from  MasterCook  Buster  *
 
                           Chicken And Okra Stew
 
 Recipe By     : Jane Adams Finn, Wash Post, 8/26/98
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Mc_List
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8      ounces        Okra -- Trimmed
      1/2  cup           White Vinegar
    1      cup           Water
    2      tablespoons   Olive Oil
    2 1/2  pounds        Chicken Pieces
    1      cup           Onion -- Roughly Chopped
    2      teaspoons     Garlic -- Minced
   28      ounces        Canned Tomatoes -- Drained And Chopped
      1/2  cup           Dry White Wine
    1      teaspoon      Sugar
    1      teaspoon      Ground Cinnamon
                         Salt -- To Taste
                         Cayenne Pepper -- To Taste
    1      tablespoon    Fresh Oregano -- Or 1/2 Tsp Dried
 
 n of tastes in this simple version of the dish are delicious. I like it 
 served in shallow soup bowls with lots of good bread for the juices.
 
 Preheat the oven to 400 degrees.
 
 Place the okra in a bowl with the vinegar and water and let soak 
 for 20 minutes. Drain and pat dry.
 
 and gently mix everything together, being careful not to crush the 
 okra. Cover the casserole and place it in the preheated oven. 
 Immediately reduce the heat to 350 degrees and cook for 40 
 minutes.
 
 Per serving: 461 calories, 39 gm protein, 22 gm carbohydrates, 
 21 gm fat, 106 mg cholesterol, 5 gm saturated fat, 711 mg 
 sodium, 3 gm dietary fiber
 
 © Copyright 1998 The Washington Post Company
 
 Posted to MC-List by Johnnye
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