1/4 c. all purpose flour
2 tsp. salt
1/2 tsp. pepper
1 tbsp. chili powder
3 lbs. chicken pieces, skinned
2 tbsp. vegetable oil
1 c. chopped onion
1/2 c. chopped green pepper
1 lg. clove garlic, crushed
1 (16 oz.) can tomatoes, undrained and chopped
1 c. chicken broth
3/4 c. uncooked long grain rice
1 (10 oz.) pkg. sliced or whole okra

Combine first 4 ingredients in a shallow dish, mixing well. Dredge chicken in flour mixture, shaking off excess flour; set chicken aside.

Cook chicken in hot oil in a Dutch oven over medium heat about 4 minutes on each side or until golden brown. Remove chicken.

Add onion, green pepper, and garlic to Dutch oven; saute 3-5 minutes or until vegetables are crisp tender. Add chicken, tomatoes, chicken broth, and rice, stirring well. Cover and simmer 40 minutes or until most of the liquid is absorbed, stirring occasionally. Add okra; cover and simmer an additional 10 minutes. Yields 4 servings.