New this month
Get the Allrecipes magazine

Baked Chicken and Okra

HOMEKEEPER

"An old fashioned, plain, country-style dish with whole chicken pieces, okra, tomato and rice, baked til the chicken falls off the bone and makes it's own sauce."
Added to shopping list. Go to shopping list.

Ingredients

2 h 10 m servings 348 cals
Original recipe yields 10 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Spread the rice over the bottom of a 10x15 inch baking dish. Layer the chicken pieces, tomatoes, okra, and bay leaves on top of the rice. Pour the broth and reserved tomato juice over the ingredients and season with salt and pepper.
  3. Cover and bake for 2 hours, until the chicken is tender and falling off the bone. Remove the bay leaves. Serve in large bowls with plenty of rice and sauce.

Footnotes

  • Cook's Note
  • You may need to add liquid as the rice and chicken cooks, depending on the humidity and temperature of individual ovens. The more liquid you add, the saucier the dish will be.

Nutrition Facts


Per Serving: 348 calories; 10.8 g fat; 39 g carbohydrates; 23 g protein; 58 mg cholesterol; 283 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 7
  1. 7 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I thought the flavor was sort of bland and I added some creole seasoning. I didn't quite like the texture of the rice though. I'll try it again though, with a few changes.

Most helpful critical review

The flavours are good, but the texture isn't right for us. That being said I made the following changes: white basmati rice, family pack of chicken legs with thigh (4lbs.), canned diced tomatoes...

Most helpful
Most positive
Least positive
Newest

The flavours are good, but the texture isn't right for us. That being said I made the following changes: white basmati rice, family pack of chicken legs with thigh (4lbs.), canned diced tomatoes...

I thought the flavor was sort of bland and I added some creole seasoning. I didn't quite like the texture of the rice though. I'll try it again though, with a few changes.

This recipe was good starting point for me since I was looking to use chicken & most importantly okra. I halved the recipe using 6 ckn thighs, < 1 c. (brown) rice, 15 oz stew tom., 1 c. okra, 2 ...

Good recipe but had to make a few changes. Used 1 28oz can tomatoes and 3cups chic broth. I spiced it up with some Tony Chacheres creole seasoning and minced garlic. Next time I'll add more o...

This was okay. The texture was odd, and overall, I felt it was a little bland for my liking. I know you can doctor up the spices of any recipe, but I always follow the original as-is the first t...

I really wanted to like this recipe. I love all of the ingredients. I'm sure it would be much better if it was prepared more traditionally, as opposed to a dump-style. The rice under my chick...

Has some serious texture issues with the rice when done. Rice becomes very overcooked and is soggy, mushy and with absolutely no firmness to it. I had to end up separating the rest of the dish o...