One-Pot Cajun Chicken Gumbo
serves 2
Ingredients
1 tablespoon sunflower oil
4 chicken thighs
1 small onion, diced
2 celery sticks, diced
1 green pepper, seeded and diced
100g/4oz long-grain rice
300ml/10fl oz chicken stock
1 fresh red chilli, seeded and thinly sliced
225g/8oz okra, trimmed
1 tablespoon tomato purée
salt and freshly ground
black pepper
• Heat the oil in a wide pan. Fry the chicken until golden. Remove the from the pan. Stir in the onion,celery and pepper, and fry for 1 minute. Pour off any excess oil.
• Add the rice and fry, stirring, for a further minute. Add the stock and heat until boiling. Add the chilli, okra and tomato purée. Season with salt and pepper.
• Return the chicken to the pan and stir. Cover tightly and simmergently for 15 minutes or until the rice is tender and the chicken is cooked. Serve immediately.
serves 2
Ingredients
1 tablespoon sunflower oil
4 chicken thighs
1 small onion, diced
2 celery sticks, diced
1 green pepper, seeded and diced
100g/4oz long-grain rice
300ml/10fl oz chicken stock
1 fresh red chilli, seeded and thinly sliced
225g/8oz okra, trimmed
1 tablespoon tomato purée
salt and freshly ground
black pepper
• Heat the oil in a wide pan. Fry the chicken until golden. Remove the from the pan. Stir in the onion,celery and pepper, and fry for 1 minute. Pour off any excess oil.
• Add the rice and fry, stirring, for a further minute. Add the stock and heat until boiling. Add the chilli, okra and tomato purée. Season with salt and pepper.
• Return the chicken to the pan and stir. Cover tightly and simmergently for 15 minutes or until the rice is tender and the chicken is cooked. Serve immediately.
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