Quick & Easy

Chicken gumbo

A classic hearty chicken stew that originated in southern Louisiana.
chicken gumbo



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.


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