Microwave Chicken Gumbo - cooking recipe

Ingredients

2 1/2 to 3 lb. fryer, cut up
1 Tbsp. all-purpose flour
1 pkg. (10 oz.) frozen sliced okra
1 1/2 tsp. instant chicken bouillon granules
1/2 Tbsp. garlic powder
5 to 6 drops hot pepper sauce
1 medium onion, sliced or chopped
1 can (16 oz.) stewed tomatoes
1 can (8 oz.) whole kernel corn, drained
1/2 Tbsp. salt
1/2 Tbsp. pepper

Preparation

Place chicken in 3-quart casserole and cover.
Microwave at High for 10 to 12 minutes or until meat near bone is no longer pink and juices run clear, turning over and rearranging after half the time.
Remove chicken from cooking liquid and set aside.
Skim and discard fat from chicken liquid.
Pour into 2 cup measure. Add enough water to make 2 cups, set aside.
Remove chicken from skin and bones.
Cut meat into bite-size pieces.
Place onion in 3-quart casserole, cover and microwave at High for 4 to 5 minutes or until tender, stirring once.
Blend in flour, stir in 2 cups liquid, the chicken and remaining ingredients.
Cover and microwave 3 to 4 minutes or until okra slices can be stirred apart.
Microwave for 10 to 15 minutes longer or until hot, stirring once.