Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Bacon | 1 slice cooked (8g) | 43 |
| Okra | 1 cup (100g) | 33 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Dripping | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 chicken cut into pieces
- 1-1/2 pounds okra pods trimmed
- 1 medium tomato chopped
- 2 tablespoons shortening
- 3 tablespoons bacon drippings
- 2 tablespoons flour
- 3 quarts water hot
- 1 teaspoon salt
- 2 teaspoons freshly ground black pepper
Directions
dredge chicken in flour that has been seasoned with salt and pepper the fry in bacon drippings until golden brown. set aside. in separate skillet fry the trimmed okra pods with tomato in the shortening. set aside. add flour to the grease in which the chicken was fried and prepare a dark roux. when roux is ready add chicken and okra mixture. stir briefly then add hot water. add salt and pepper and simmer 2 hours. serve over mounds of white rice.
Category:Cathy's Recipes