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1 small yellow onion, peeled and finely chopped
1 small green pepper, seeded and finely chopped
1 whole jalapeño, seeded and finely chopped
3 stalks celery, finely chopped
2 cups okra, washed, trimmed and cut into 3–4 pieces
1 and 1/2 teaspoons salt
1/4 teaspoonblack pepper
1/4 teaspoon chili powder
1–2 cloves garlic (1 teaspoon), crushed
1/4 cup/50 milliliters olive oil
1/4 cup all-purpose flour
3 tablespoons/45 milliliters Tuscanini Tomato Paste
1 can (28 ounces) diced tomatoes
8 cups/2 liters stock
1 cuprice
1/2 pound/250 grams cooked chicken, cut into 1/2-inch/1-centimeter cubes
Over medium heat, sauté the onion, pepper, jalapeño, celery, okra, salt, pepper, chili powder and garlic in olive oil for five to seven minutes. The vegetables should wilt but not brown.
Add the flour and cook for two to three minutes, stirring constantly.
Add the tomato paste, diced tomatoes and stock. Cover and bring to a boil, then reduce the heat to medium-low and simmer for 25 minutes.
Add the rice and simmer for another 15 minutes.
Add the cooked chicken, and simmer until the chicken is heated through and the rice is tender.
Excerpted from Soup: A Kosher Collection (Whitecap Books) by Pam Reiss.
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