Suzanne’s Chicken

2 bunches of jews (okra) cleaned, washed, dried and chopped (big pieces)

3 pounds of chicken tight

1 head of minced garlic

1 bunch of cilantro cleaned and chopped

1 cup of lemon juice

1 cup of vinegar (red wine vinegar or apple)

1 big diced onion

1 1/2 cups of rice (Uncle Ben's or basmati)

2 teaspoons of butter

2 teaspoons of salt

1 loaf of pita bread

 

How to prepare

 

Boil the chicken until its tender, save the broth, and clean the chicken from the bones. Put the broth in a pan, and set aside 3 cups. In a sauce pan, put the garlic and add 1 teaspoon of butter. Once the butter is melted, add the cilantro and stir about two minutes, then add to the broth. When it's boiling add the lemon juice and 1 teaspoon of salt. Then add the jews and stir occasionally. It takes about 30 minutes to well done. After that it is your choice, you can add the chicken over the jews and mix with them or your can serve it over the plate when you want to eat.

 

How to serve the plate

Put one spoon of rice in the bottom and add jews over the rice, then add chicken over the jews. Add the backed crunchy bread some pieces (as you like). Mince the onion and the vinegar together, and add about 2 tsp over the bread.

 

Bon Appetite!