Baked Chicken and Okra


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.

Prep Time:
10 mins
Cook Time:
2 hrs
Total Time:
2 hrs 10 mins
10 servings


  • 2 cups uncooked white rice

  • 1 (3 pound) whole chicken, cut into pieces

  • 2 (28 ounce) cans whole peeled tomatoes, chopped, juice reserved

  • 2 cups small fresh okra

  • 2 bay leaves

  • 5 cups chicken broth

  • salt and black pepper to taste


  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.

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
11g Fat
39g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 348
% Daily Value *
Total Fat 11g 14%
Saturated Fat 3g 15%
Cholesterol 58mg 19%
Sodium 283mg 12%
Total Carbohydrate 39g 14%
Dietary Fiber 3g 10%
Total Sugars 4g
Protein 23g
Vitamin C 19mg 94%
Calcium 85mg 7%
Iron 4mg 22%
Potassium 556mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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