Chef Tom Cooks !

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1/4 cup Flour
1 tsp Salt
1 3 lb chicken cut into 8 pieces
1/4 cup Vegetable oil
1 1/2 cup Chopped onion
1 cup Chopped celery
1 cup Chopped green onion
3 Cloves garlic; mashed
1 quart Chicken broth
2 cup Canned whole tomatoes in juice; undrained, crushed
1 Bay leaf
1 tsp TABASCO pepper sauce
1 10 oz package frozen; whole okra
3 cup Cooked rice; divided

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; saut‚ 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.

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