1Melt 2 tbsp. of the butter in a stew pot over medium heat. Add the onions, okra, carrots, and celery. Sauté until the onions are translucent. Salt and pepper.
2Add the garlic and basil to the pot and saute 2-3 minutes more. Add the tomatoes, chicken stock, and lime juice. Raise the heat and bring to a vigorous boil, then reduce heat to medium low. Let simmer 35-45 minutes. (Add more broth or water a couple tbsp. at a time if it starts to get low.)
3Meanwhile, melt the remaining tbsp. of butter in a separate pan. Season the chicken pieces generously with salt and pepper, then brown them in the pan over medium heat.
4Add chicken and rice to the pot. Cook 10 minutes more.
5Add the coconut milk, and salt to taste. Cook until heated through and serve. Remember to pass hot sauce around at the table.
6If you enjoy this recipe, you can find more on my blog: http://thechickenlesskitchen.blogspot.com/ Thanks for reading!
From south of the border comes this spicy and hearty soup ladled over crisp tortilla strips and grated cheddar. The soup is chunky with chicken and avocado, but it's the tortillas that give it a slight thickness and a special flavor.