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Chicken and Okra Stew














Trans-fat Free, Good source of fiber


8 ounces okra
½ cup white vinegar
1 cup water
2 tablespoons olive oil
2 ½ pounds chicken pieces
1 cup onions
roughly chopped
2 teaspoons garlic
28 ounces tomatoes, canned
drained and chopped
½ cup white wine
1 teaspoon sugar
1 teaspoon cinnamon
1 x salt
1 x cayenne pepper
1 teaspoon oregano
fresh, or 1/2 teaspoon dried


Preheat the oven to 400℉ (200℃).

Place the okra in a bowl with the vinegar and water and let soak for 20 minutes.

Drain and pat dry.

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℉ (180℃) F and cook for 40 minutes.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 652g (23.0 oz)
Amount per Serving
Calories 80451% of calories from fat
 % Daily Value *
Total Fat 45g 70%
Saturated Fat 12g 59%
Trans Fat 0g
Cholesterol 250mg 83%
Sodium 539mg 22%
Total Carbohydrate 5g 5%
Dietary Fiber 4g 15%
Sugars g
Protein 160g
Vitamin A 16% Vitamin C 44%
Calcium 15% Iron 34%
* based on a 2,000 calorie diet How is this calculated?


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