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