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.
How to Make the Easiest Chicken Soup from Leftover Chicken
This soup is an equally wonderful way to use up all the leftover veggie odds and ends in your fridge, or to celebrate the freshest produce in season by buying it specifically for the dish (and if you get a CSA box, it can serve both purposes). Whatever vegetables you use, this is an easy, nutritious, and delicious meal, and endlessly customizable. Fresh pesto makes a great, vibrant garnish, but you could also simply sprinkle on a bit of grated Parmesan and cracked black pepper. Read more.