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!
This easy, classic chicken soup is made in the slow cooker, so it's more convenient than grandma's, but just as tasty. You can add egg noodles or your favorite type of rice to the golden broth and tender chicken and vegetables to bulk it up. Read more.
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