2 chicken breasts, cubed
1 tbsp. salt
1 tsp. ground red pepper
1/2 tsp. ground white pepper
1 lb. sliced okra
1 large onion, chopped
14 oz. can chopped tomatoes
1/2 bell pepper, chopped
1 1/2 c. chicken stock
1/2 c. green onions, chopped
1/2 c. parsley, chopped
1 tsp. dark roux

Sprinkle chicken with 1/2 salt and peppers. Brown in Dutch oven. Set aside. Add okra, tomatoes and peppers to pan. Season. Add chicken stock. Cook until okra is tender, 45 to 60 minutes. Add roux. Cook 30 minutes. Add chicken and rest of salt and peppers. Cook 30 minutes. Stir in green onions and parsley. Simmer 5 minutes. Serve over cooked rice.