chicken, whole but cut up
chopped green onion
1Brown the chicken in the oil.
3Add the flour to the oil and make a medium brown roux.
4Add the onions, bell pepper, tomatoes, and okra and cook slowly until the okra stops roping, maybe an hour.
5Add 3 quarts of water, slowly.
7Cook slowly until the chicken is almost ready to fall off the bones, maybe an hour and a half.
9Salt and pepper to taste.
10Add parsley and onion tops and serve over rice.