1/4 c. all-purpose flour
2 tsp. salt
1/2 tsp. pepper
1 tbsp. chili powder
3 lb. chicken pieces, skinned
2 tbsp. vegetable oil
1 c. chopped onion
1/2 c. chopped green pepper
1 large clove garlic, crushed
1 (16 oz.) can tomatoes (undrained), 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; sauté 3 to 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 liquid is absorbed, stirring. Add okra. Cover and simmer 10 minutes.