3-4 lbs. fryer broiler, cut up
1 c. chopped celery
2 med. onions, sliced
2/3 c. chopped onion
1 clove chopped, not pressed, garlic
2 lg. bay leaves
1 tsp. black pepper
1/2 tsp. cayenne pepper
2 tsp. salt
3 c. chicken broth
3 tbsp. butter
1 c. chopped green bell pepper
1/4 c. chopped parsley
1 (28 oz.) can undrained tomatoes
1/2 c. fresh or frozen okra
1/2 c. uncooked long grain rice
1 1/2 tsp. file powder (found in gourmet spice section in supermarket)

In a large saucepan, combine uncooked chicken pieces, sliced onion, garlic, bay leaves, salt and broth; heat to boiling. Reduce heat, cover and simmer until thickest pieces of chicken are done, about 45 to 50 minutes. Remove chicken from saucepan. Strain remaining soup, leaving only broth in the original saucepan, discarding bay leaves and sliced onions. Remove chicken from bone, remove skin, cut into bite sized pieces, put pieces back into broth in saucepan. Stir in butter, chopped onion, chopped celery, bell pepper, tomatoes (with liquid), parsley and cayenne pepper, heat to boiling. Reduce heat, simmer, uncovered 15 minutes. Stir in okra, rice and black pepper, simmer, 20 minutes, covered. Remove from heat, stir in file powder, serve.