Baked Chicken and Okra

Cinco de Mayo - Main Dish

An old fashioned, plain, country-style dish with whole chicken pieces, okra, tomato and rice, baked til the chicken falls off the bone and makes it's own sauce.

Brief

Prep 10 mins

Cook: 2hrs

Total: 2hrs10 mins

Servings: 10

Yield: 10 servings

Baked Chicken and Okra

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

Frozen Banana Margaritas

Main Dish

Directions

Step 1

Preheat an oven to 350 degrees F (175 degrees C).

Step 2

Spread the rice over the bottom of a 10x15 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.

Step 3

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.

Nutritional Information

Baked Chicken and Okra

Servings Per Recipe:10

Calories: 348.1

% Daily Value *

Protein: 23g 46%

Carbohydrates: 39g 13%

Dietary Fiber: 2.7g 11%

Sugars: 4g

Fat: 10.8g 17%

Saturated Fat: 3g 15%

Cholesterol: 58.2mg 19%

Vitamin A Iu: 323.9IU 7%

Niacin Equivalents: 9.4mg 73%

Vitamin B6: 0.6mg 37%

Vitamin C: 18.8mg 31%

Folate: 98.4mcg 25%

Calcium: 85.4mg 9%

Iron: 4mg 22%

Magnesium: 57.3mg 21%

Potassium: 556mg 16%

Sodium: 282.9mg 11%

Thiamin: 0.3mg 34%

Calories From Fat: 97.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.