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.