2 pounds chicken breasts
8 cups water
1/2 cup diced onion
3 cups green bell pepper
4 tablespoons butter
1 pound crushed tomatoes
1 teaspoon Tabasco sauce
8 ounces frozen okra
2 cups cooked rice
salt and pepper
Cook chicken in water for about 1 hour. Cool and cut chicken into cubes. Set aside.
In a large soup pan saute onions and peppers in butter over medium heat for about 5 minutes. Add liquid stock from cooked chicken. Add tomatoes. Add Tabasco, okra and rice. Simmer and serve. Season to taste with salt and pepper.
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