3-4 lb. skinless, boneless chicken, cut into bite-size pieces
1 box frozen okra, or 2 c. fresh okra, cut into pieces
1 lg. can crushed tomatoes
1 c. water
3/4 tsp. chili powder
Light dash of paprika
1 heaping tsp. salt (may be omitted for low-sodium diets)
Heavy dash of black pepper
2 bay leaves
1/2 tsp. garlic powder
1 clove of fresh garlic, minced or 1 tbsp. freeze-dried minced garlic
2 tsp. lemon juice
1 lg. onion, chopped
3 tbsp. canola oil

Roll chicken pieces in lightly salted flour to coat. Heat canola oil, brown and fry chicken until about half done (10 minutes, approximately). Remove and drain chicken on paper towel. Brown onion in drippings. Remove and drain onions on paper towel. Reserve 2-3 tablespoons drippings in skillet.

Combine all remaining ingredients in skillet and heat to bubbling. Add chicken and onion. Let simmer for about 45 minutes. Liquid should thicken slightly at end of cooking time. Remove bay leaves and serve over rice.