Chicken Orleans

Description
Makes 6 servings.

Ingredients

 * 1 cup chopped onion
 * 1 cup chopped green peppers
 * 1 clove garlic, minced
 * 2 tablespoons butter or margarine
 * 1 14-1/2- to 16-ounce can stewed tomatoes
 * 1 1/2 cups double-strength chicken broth
 * 1 teaspoon poultry seasoning
 * 1/2 teaspoon salt
 * 1/8 teaspoon ground red pepper
 * 1 10-ounce package frozen cut okra
 * 2 cups cubed cooked chicken
 * 2 tablespoons flour
 * 4 cups hot cooked rice
 * 2 zucchini, cut into 1/2-inch slices
 * 1 14-1/2-ounce can peeled whole tomatoes, chopped
 * 1/4 teaspoon ground thyme
 * 1/4 teaspoon hot pepper sauce
 * 2 cups hot cooked rice
 * Lemon wedges for garnish (optional)
 * Lemon wedges for garnish (optional)

Directions
Cook onion, peppers and garlic in butter in large saucepan until tender but not brown. Stir in tomatoes, broth, poultry seasoning, salt and red pepper. Cook, covered, over medium heat 10 minutes. Add okra and cook 10 minutes longer; add chicken.

Blend 1/4 cup water and flour; add a little hot tomato sauce from skillet to flour mixture. Stir flour mixture into skillet. Cook, stirring constantly, until thickened, 3 to 4 minutes. Serve over fluffy rice.