Louisiana Smothered Chicken 1 1/2 Pounds Chicken 2 1/4 Teaspoons Salt 1 Teaspoon Cayenne 1/2 Teaspoon Black Pepper 1/2 Cup All-Purpose Flour 1/4 Cup Olive Oil 1/2 Pound Okra -- sliced 1/4" thick 2 Tablespoons Unsalted Butter 2 Stalks Celery -- chopped 1 Medium Onion -- chopped 1/2 Large Bell Pepper -- chopped 2 Cups Chicken Stock 2 Cups Tomatoes -- chopped 1 Teaspoon Garlic -- finely chopped 2 Medium Scallion -- chopped 1 2/3 Tablespoons Light Brown Sugar 3 Cups Rice -- cooked trim fat from chicken. place chicken in a large bowl. combine salt, cayenne, and black pepper in small bowl. sprinkle 1 tablespoon over the chicken and rub in well. cover well and refrigerate overnight. reserve remaining seasoning mix. place the flour in a large cakepan. In a large heavy skillet, heat 1/2 cup of oil over high heat. dredge chicken pieces in flour and fry until dark golden brown about 7 minutes per side. Bone chicken if necessary, when cool enough to handle. In a heavy six quart dutch oven, heat 7 tablespoons of oil until a piece of okra placed in it sizzles. stir in okra and fry until half the okra is brown about 12 minutes. Mixture will become somewhat dry towards the end. now add butter, onions, bell pepper, celery and remaining seasoning mix and 1 more tablespoon of oil, stirring well. cook about 5 minutes stirring and scraping constantly. Add a half cup of stock. continue cooking about 5 minutes, stirring and scraping constantly. add another half cup of stock. cook until okra is no longer stringy and a bit mushy about 7 minutes. Stir constantly. stir in tomatoes and remaining 1 cup of stock. Add garlic and bring to boil. reduce heat and simmer for 10 minutes. add cut up chicken and continue cooking until okra is cooked and flavors marry about 20 minutes. stir in green onions and sugar. remove from heat and cover. Serve over rice. mixture should be very thick. **************Remember Mom this Mother's Day! Find a florist near you now. (http://yellowpages.aol.com/search?query=florist&ncid=emlcntusyelp00000006)
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