Chicken gumbo recipe

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Come in from the cold and warm up with this one pot chicken wonder!

Cooking Time 95 minutes

Ingredients (serves 4)

1 1/2 tablespoons olive oil
8 skinless chicken thigh cutlets
1 medium brown onion, chopped
2 garlic cloves, crushed
1/4 teaspoon cayenne pepper
3 chicken stock cubes
4 sprigs fresh thyme
400g can diced tomatoes
150g okra, halved (see note)
1 cup white medium-grain rice

Method

Heat 1 tablespoon oil in a large saucepan over medium-high heat. Cook chicken, in 2 batches, for 3 minutes each side or until browned all over. Transfer to a plate.

Heat remaining oil in pan. Add onion. Cook, stirring occasionally, for 3 minutes or until softened. Add garlic and cayenne pepper. Cook, stirring, for 30 seconds or until fragrant.

Return chicken to pan. Add 3 cups warm water, crumbled stock cube, thyme and tomatoes. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour or until chicken is tender.

Increase heat to medium. Stir in okra and rice. Season with salt and pepper. Simmer, stirring occasionally, for 15 minutes or until okra and rice are tender. Serve.

Notes

You could use 150g green beans, trimmed, halved, instead of okra. Add to pan for last 5 minutes of cooking.

Source
Super Food Ideas - June 2011, Page 70
Recipe by Emma Braz 

More Chicken Recipes:       

Chicken schnitzel 
Chicken stock  
Baked Chicken with Onions & Leeks
Autumn Chicken Stew
North Country Braised Chicken 
Oven-Barbecued Asian Chicken 

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