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Recipe for "Chicken Gumbo"


You can add more chicken thigh or leg to your liking actually, since my family is small four pieces is enough for us.


Chicken Thighs 4
Celery Sticks 2
Bell Pepper 1 small
Onion 1 medium
Salt And Pepper Dash
Olive Oil 1 tbsp
Long Grain Rice 1 1/2 small cup
Okra 250 g
Tomato Puree 1 tbsp



Dice the onion and celery, then deseed and dice the bell pepper.


Heat the oil in a large frying pan over a medium heat. Add the chicken and cook until golden.


Remove from the pan using a slotted spoon. Add the onion, celery and bell pepper to the pan and cook for 1 minute. Pour off any excess fat.


Add the rice and cook, stirring briskly, for a further minute. Add the chicken stock and bring to the boil


Add the okra and tomato puree. Season to taste with salt and pepper.


Return the chicken to the pan and stir. Cover tightly and simmer 15 minutes, until all the liquid has been absorbed and the chicken is cooked through.


Stir occasionally. If the mixture becomes too dry, add more water. Transfer to warmed plates and serve immediately.