Ingredients:4-5 lbs. (10-12) CHICKEN THIGHSMethod:
1/4 cup OLIVE OIL
1 cup chopped ONION
1/2 cup chopped GREEN BELL PEPPER
1/3 cup FLOUR
2 cloves GARLIC, crushed
1 can (28 oz.) TOMATOES
2 cups CHICKEN STOCK or WATER
1/2 tsp. cracked RED PEPPER
1/2 tsp. THYME
1 BAY LEAF
1 pkg. (10 oz.) frozen sliced OKRA
1/2 pt. STANDARD OYSTERS
1 1/2 lbs. CRABMEAT
1/2 cup finely chopped fresh PARSLEY
Cooked RICE
Preheat oven to 350 degree. Place chicken thighs in a single layer in a shallow baking pan. Bake for 45-50 minutes or until juices run clear when pierced at the thickest part.
Heat olive oil in the bottom of a large Dutch oven or heavy saucepan. Add onion and bell pepper and cook over medium-low heat for 10 minutes or until onion is translucent, stirring occasionally.
Stir in flour, reduce heat to low and cook for 5 minutes. Add garlic, tomatoes, chicken stock, red pepper, thyme and bay leaf and cook, stirring constantly, until slightly thickened.
Cover and cook over lowest heat for 30 minutes, stirring occasionally to prevent sticking. Add cooked chicken with pan juices and okra. Bring to a simmer and cook for 15-20 minutes.
Stir in oysters, crabmeat and parsley and cook for 5-10 minutes or until seafood is heated thoroughly and the edges of the oysters begin to curl.
Remove bay leaf. Serve in soup bowls over rice.
