Chicken gumbo recipe
Ingredients
- 1 tbsp olive oil
- 500g (16oz) skinless chicken thighs, cut into chunks
- 1 onion, diced
- 2 garlic cloves, finely chopped
- 2 sticks celery, finely diced
- 1 green pepper, deseeded and diced
- 1 bay leaf
- 2tbsp plain flour
- 1tbsp Cajun seasoning
- 400g chopped tomatoes
- 250ml chicken stock
- 175g (6oz) okra (or 1 additional green pepper, cut into chunks)
- 2tbsp finely chopped fresh sage
- crusty bread, to serve
Each serving contains
- Energy
- 1330kJ 317.0kcal
- Fat
- 17g
- Saturates
- 4g
- Salt
- 1.8g
- Sugars
- 8g
of the Reference intake
Carbohydrate 15.4gProtein 27.3gFibre 3.0g
Method
- Heat the oil in a large pan. Add the chicken and cook for 5 minutes to brown all over – you may need to do this in 2 batches. Remove the chicken from the pan and set aside.
- Add the onion, garlic, celery, green pepper (plus extra pepper if you’re not using okra), and bay leaf to the pan and cook for 5 minutes. Return the chicken to the pan, then stir in the flour and Cajun seasoning and cook for 30 seconds.
- Add the tomatoes, stock, okra (if using) and sage, bring to the boil, then turn down to a simmer, cover and cook for 10 minutes. Remove the lid and cook for another 5 minutes. Cut into the thickest part of the thigh to check that the chicken is cooked through with no pink showing.
- See more Chicken recipes
Then season to taste and serve with crusty bread.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
