2 tbsp. butter
1 (2 1/2-3 lb.) fryer, cut up
1 med. onion, chopped
1 c. sliced celery
10- oz. pkg. frozen whole okra, sliced
16 oz. can tomatoes
1 tsp. salt
1 tsp. chopped parsley
1/2 tsp. thyme leaves
Dash hot pepper sauce
Hot cooked rice

In skillet over medium high heat in hot butter, cook chicken until browned on all sides. Push chicken to one side of skillet. Stir in onion, celery and okra. Cook, stirring constantly, 2 minutes.

Arrange chicken evenly in skillet. Add tomatoes and their liquid and remaining ingredients except rice. Heat to boiling reduce heat to low. Cover and simmer 35 minutes. Serve on rice, make 4 servings.