3 1/2 lb. broiler-fryer chicken, cut up
2 c. water
2 tsp. salt
1 clove garlic, finely chopped
1 lg. bay leaf, crumbled
2 lg. stalks (with leaves), cut diagonally into slices (about 1 1/2 c.)
1 med. onion, chopped (about 1/2 c.)
1 can (28 oz.) whole tomatoes
1 pkg. (10 oz.) frozen okra
1 can (7 oz.) whole kernel corn
1/3 c. uncooked reg. rice
1/2 tsp. red pepper sauce

Heat chicken pieces, water, salt, garlic and bay leaf to boiling in Dutch oven; reduce heat. Cover and simmer until chicken is done, about 45 minutes.

Remove chicken from broth; strain broth. Refrigerate chicken and broth. When cool, remove chicken from bones (skin can be removed if desired). Cut chicken into bite size pieces. Skim excess fat from broth and Place broth and chicken in Dutch oven.

Stir in celery, onion, tomatoes (with liquid), frozen okra, corn (with liquid), rice and pepper sauce; break up tomatoes with fork. Heat to boiling; reduce heat. Cover and simmer until okra and rice are tender, 20 to 30 minutes. Garnish with snipped parsley. 8 servings.