Name: Chicken gumbo
Cook time: 120 min
Total time: 120 min
Yield: 6
Ingredients: 400 gram okra; 12 chicken thigh cutlets (2kg); 2 tablespoon olive oil; 2 brown onions (300g), chopped finely; 3 clove garlic, crushed; 1 green capsicum (200g), chopped coarsely; 1 red capsicum (200g), chopped coarsely; 1 1/2 teaspoon cajun seasoning; 1/2 teaspoon ground cumin; 1/4 teaspoon cayenne pepper; 2 bay leaves; 2 cup (500ml) chicken stock; 2 x 425g cans tomatoes; 2 teaspoon worcestershire sauce

Ingredients

400 gram okra

12 chicken thigh cutlets (2kg)

2 tablespoon olive oil

2 brown onions (300g), chopped finely

3 clove garlic, crushed

1 green capsicum (200g), chopped coarsely

1 red capsicum (200g), chopped coarsely

1 1/2 teaspoon cajun seasoning

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper

2 bay leaves

2 cup (500ml) chicken stock

2 x 425g cans tomatoes

2 teaspoon worcestershire sauce

Method

1.Trim stems from okra. Remove skin from chicken.

2.Heat oil in large saucepan; cook chicken, in batches, until browned all over. Drain on absorbent paper.

3.Add onion, garlic and okra to pan; cook, stirring, until onion is soft.

4.Return chicken to pan; cook capsicums, spices and bay leaves, stirring, until fragrant.

5.Add stock, undrained crushed tomatoes and sauce; simmer, covered, 1 hour.

6.Remove cover; simmer further 10 minutes or until thickened slightly. Discard bay leaves before serving.

Recipe can be made a day ahead and refrigerated, covered.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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