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Suggest a better descriptionBrown the chicken pieces on both sides in the hot oils in a large saucepan or flameproof casserole. Drain and remove to a plate. Brown the onions lightly in the same pan, add the chicken pieces, the tomatoes and tomato pur?e, water, oregano and seasoning, cover and cook for 30 minutes. Prepare the okra by slicing off the top of the stalk end, taking care not to cut into the pods and expose the seeds. Drop them into cold water, wash gently and strain. Repeat once or twice until the water is clear. Add the okra to the casserole and shake the casserole to spread the okra evenly around the chicken. The okra should sit in the sauce; if needed add a little water. Add more seasoning, cover and cook gently for a further 20 minutes. Do not stir once the okra has been added, but shake the casserole occasionally.
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Serving Size: 1 Serving (199g) | ||
Recipe Makes: 4 servings | ||
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Calories: 93 | ||
Calories from Fat: 92 (99%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.3g | 14 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 6.8g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.2mg | 0 % | |
Potassium 13.8mg | 0 % | |
Total Carbohydrate 0.5g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 0.2g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 93
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