| | Directions | | Add oil to large pot and heat over medium flame. Stir in flour, cook, stirring constantly, until flour begins to turn golden -brown. Slowly stir in all broth using wire whisk. Cook for two minutes. Broth mixture should not be lumpy. Add rest of ingredients except okra. Bring to boil then reduce heat and let simmer for 20 to 30 minutes. Add okra and let cook for 15 to 20 more minutes. Remove bay leaf and serve hot in bowl or over rice. |
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| Ingredients | | - |  | 1 teaspoon vegetable oil |
| - | | 1/4 cup flour |
| - | | 3 cups low-sodium chicken broth |
| - | | 1 1/2 pounds Chicken breast, skinless, boneless, cut 1 inch strips |
| - | | 1 carrots, coarsely chopped (1 cup 1/2 lb ) |
| - | | 1/2 carrot, grated (medium) |
| - | | 1/4 cup celery, chopped |
| - | | 4 cloves garlic, finely minced |
| - | | 2 stalks scallion, chopped 1 bay leaf |
| - | | 1/2 teaspoon thyme |
| - | | 1/2 teaspoon black pepper, ground |
| - | | 2 teaspoons hot or jalapeno pepper |
| - | | 1 cup okra, sliced into 1/2 inch pieces |
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