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1 (2 1/2 to 3 lb.) broiler- fryer chicken, cut up
1 1/2 tsp. salt
1/2 tsp. ground black pepper
1/4 to 1/2 tsp. ground red pepper
1/2 c. cooking oil

Sprinkle the chicken pieces with salt, black pepper and red pepper. In a 4- quart Dutch oven brown chicken, half at a time, in hot cooking oil. Remove chicken and set aside. Reserve 1/2 cup drippings in Dutch oven.

Add flour to pan drippings in Dutch oven, scraping bottom of pan to loosen drippings. Cook over medium-high heat 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 15 minutes more or until a dark reddish- brown roux forms 1 c. chopped green pepper 1 c. chopped celery 4 cloves garlic, minced

Add onion, green pepper, celery and garlic to the roux. Cook and stir over medium heat for 3 to 5 minutes or until vegetables are tender.

Gradually stir the hot water into the vegetable mixture. Add chicken to the Dutch oven. Bring to boiling. Reduce heat. Cover and simmer about 1 hour or until chicken is very tender, adding more water, if necessary. 1 (10 oz.) pkg. frozen cut okra, thawed 4 green onions, sliced 1/4 c. snipped parsley Hot cooked rice

Stir in okra, green onions and parsley. Cover and simmer for 20 to 30 minutes more. Remove from heat. Skim off fat. Serve with rice. Makes 6 servings.

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