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West African Lemony Chicken-Okra Soup

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Submitted by lnorling

YIELD

6 servings

PREP

15 min

COOK

45 min

READY

60 min

Ingredients

2 2
EACH EACH LEMON
juice only
2 473
CUPS ML OKRA
or 1 15 ounces can *
2 ½ 1.1
POUNDS KG WHOLE CHICKEN
79
CUPS ML LONG GRAIN RICE
uncooked
6 1.4
CUPS L CHICKEN BROTH
or water
2 1E+1
TEASPOONS ML SALT
1 1
LARGE LARGE ONIONS
peeled, chopped
¼ 1.3
TEASPOON ML BLACK PEPPER
3 3
EACH EACH TOMATOES
peeled, choppped
½ 2.5
TEASPOON ML RED PEPPER FLAKES
ground
6 173.4
OUNCES ML/G TOMATO PASTE *
1 5
TEASPOON ML TURMERIC
ground

Directions

Cut up broiler-fryer chicken.

If using can of Okra, drain it well.

Rub lemon juice over chicken pieces.

Put in a large kettle with chicken broth or water.

Bring to a boil.

Lower heat and cook slowly, covered, 12 minutes.

Add remaining ingredients and continue to cook slowly about 30 minutes, until chicken and rice are tender.

Remove chicken pieces and debone.

Cut meat into small pieces and return to kettle.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 544g (19.2 oz)
Amount per Serving
Calories 509 30% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 176mg 59%
Sodium 1297mg 54%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 6%
Sugars g
Protein 125g
Vitamin A 13% Vitamin C 29%
Calcium 5% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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