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| 1 Esslöffel | oil |
| 1 gross | onion finely chopped |
| 1 | Cloves garlic finely chopped |
| 1 | Sweet red pepper; finely chopped |
| 2 Esslöffel | Flour; toasted * |
| 1 Dose | Chicken broth; reduced-salt |
| 3/4 x ca. 450 g | Skinless boneless chicken breasts; cut into 1" pieces |
| 3 x ca. 30 g | ham diced |
| 1 Dose | Tomatoes; drained & chopped |
| 1 | Bayleaf |
| 1/2 Teelöffel | Leaf thyme; crumbled |
| 1/4 Teelöffel | black pepper ground |
| 1/8 Teelöffel | Ground hot red pepper |
| 1 Packung | Frozen cut okra; thawed |
| 1 1/2 Tasse | Plain cooked rice |
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sheet with foil, turning up the foil edges. Spread the flour in a thin layer over the foil. Bake for 8 to 10 minutes, stirring occasionally, until light brown. Cool.
Heat the oil in a large nonstick saucepan over medium heat. Add the onion and garlic. Saute for 2 minutes. Add the sweet red pepper, saute for 2 minutes. Stir in the flour until mied. Stir in the broth. Add the chicken, ham, tomatoes, bay leaf, thyme, black pepper and hot red pepper. Bring to a boil. Lower the heat and simmer for 20 minutes. Add the okra, simmer for 10 minutes. Ladle into soup bowls. Add 1/3 cup rice to each bowl.
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