Combine flour and salt in plastic or paper bag; dredge chicken pieces in flour mixture to coat. In large heavy Dutch oven or saucepot, heat oil; brown chicken on all sides, remove and reserve. Add onion, celery, onion and garlic; saute 5 minutes, stirring often. Return chicken to pot. Stir in chicken broth, tomatoes in juice, bay leaf and Tabasco pepper sauce. Bring to a boil; reduce heat and simmer, uncovered, 45 minutes. Add okra; cook 10 minutes longer. Serve each portion in bowl topped with 1/2 cup cooked rice. Busted by Karen Sonnessa
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|Serving Size: 1 Serving (522g)|
|Recipe Makes: 8|
|Calories from Fat: 275 (48%)|
|Amt Per Serving||% DV|
|Total Fat 30.5g||41 %|
|Saturated Fat 7.7g||38 %|
|Monounsaturated Fat 13.5g|
|Polyunsanturated Fat 6.9g|
|Cholesterol 126mg||39 %|
|Sodium 625.9mg||22 %|
|Potassium 672.3mg||18 %|
|Total Carbohydrate 36.9g||11 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 34g|
|Protein 36.2g||52 %|
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Calories per serving: 573
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