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Chicken
Gumbo Recipe
Okra, Chicken Thigh Cutlets, Olive Oil,
Brown Onions, Garlic, Green Capsicum, Red Capsicum, Cajun Seasoning, Ground
Cumin, Cayenne Pepper, Bay Leaves, Chicken Stock, Crushed Tomatoes, Worcestershire
Sauce.
Recipes > Main Meals > Chicken
Ingredients
400g okra
12 chicken thigh cutlets (2kg)
2 tablespoons olive oil
2 medium brown onions, finely chopped
3 cloves garlic, crushed
1 medium green capsicum, coarsely chopped
1 med red capsicum, coarsely chopped
1½ teaspoons Cajun seasoning
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
2 bay leaves
2 cups (500ml) chicken stock
2 x 425g cans crushed tomatoes
2 teaspoons Worcestershire sauce
Method
Trim stems from okra. Remove skin from chicken. Heat oil in a large saucepan;
cook chicken, in batches, until browned all over. Drain on absorbent paper.
Add onion, garlic and okra to pan; cook, stirring, until onion is soft.
Return chicken to pan; cook capsicums, spices and bay leaves, stirring,
until fragrant.
Add stock, undrained crushed tomatoes and sauce; simmer, covered, for
1 hour. Remove cover; simmer for a further 10 minutes or until thickened
slightly. Discard bay leaves before serving. Serves 6. Recipe can be made
a day ahead and refrigerated, covered. Recipe suitable to freeze.
