One-pot Cajun chicken gumbo







Cook Time

25-30 Min


  • 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 simmer gently for 15 minutes or until the rice is tender and the chicken is cooked. Serve immediately
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