Gypsy Chicken
Ingredients
1 chicken (2-1/2-lb.)
3 medium green bell peppers; cored, seeded and diced
1 garlic clove; crushed
3 Tbsp. olive oil
1 lb. canned whole tomatoes, diced
8 oz. tomato sauce
1 dash of ground thyme
1 bay leaf
1 tsp. gumbo file
1 dash of hot pepper sauce
1 dash of Worcestershire sauce
salt
pepper
2 C. cooked rice
1 lb. canned cut okra; drained
1/2 C. sliced black olives
Cooking Instructions
Steam or cook chicken in boiling water until tender. Remove from pot, let cool slightly, then dice meat, discarding skin and bones. Sauté green peppers, onion and garlic in oil for 10 minutes. Stir in tomatoes with their liquid and tomato sauce. Add thyme, bay leaf, gumbo file, hot pepper sauce and Worcestershire and season to taste with salt and pepper. Cook for 20 minutes. Add chicken and cooked rice and cook for 15 minutes longer. Add okra and olives and heat through.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)