Chicken Creole               

Chicken Creole
1  broiler-fryer (about 3 pounds), cut up 
¼ cup  flour 
1 tablespoon  chili powder 
2 teaspoons  salt 
½ teaspoon  pepper 
2 tablespoon  oil 
1 large  onion, chopped (1 cup) 
½ large  green pepper, chopped (½ cup) 
1 large  clove garlic, crushed 
1 16-ounce can  tomatoes, cut up 
1 cup  chicken broth or bouillon 
1 10-ounce package  frozen whole okra, thawed slightly to separate (optional) 
 
Coat chicken with mixture of flour, chili powder, salt and pepper.  Brown on all sides in hot oil in Dutch oven; push to one side. Add onion, green pepper and garlic; sauté until tender.  Add tomatoes and broth; bring to boil.  Stir in rice; cover and simmer 40 minutes, stirring occasionally, or until chicken and rice are tender and most of the liquid is absorbed.  Add okra; cover and cook 10 minutes or until okra is barely tender.