Ingredients
1 broiler/fryer chicken (about 3 pounds)10 cups water2 teaspoons salt1/2 cup uncooked long grain rice1/2 cup chopped onion1/2 cup chopped celery1/2 cup thinly sliced carrots1/2 cup sliced fresh or frozen okra1 can (14-1/2 ounces) stewed tomatoes, diced1 tablespoon chopped green chilies1 garlic clove, minced1-1/2 teaspoons chili powder1 teaspoon seasoned salt1/2 teaspoon lemon-pepper seasoning1/2 teaspoon Creole seasoning
Preparation
Place chicken, water and salt in a soup kettle or Dutch oven. Slowly bring to a boil; skim foam. Reduce heat; cover and simmer for 45-60 minutes or until the chicken is tender.
Remove chicken and set side until cool enough to handle. Remove meat from bones and discard bones and skin. Cut chicken into bite-size pieces. Skim fat from broth. Add the rice, vegetables and seasonings. Cook, uncovered, over medium heat for 30 minutes.
Add the chicken. Simmer for 30 minutes or until vegetables are tender.
