Chicken Gumbo

Gumbo is originally from southern Louisiana from the Louisiana Creole people during the 18th century. It typically consists primarily of a strongly flavored stock, okra, meat or shellfish, a thickener, and seasoning vegetables, which can include celery, bell peppers and onions. Gumbo is traditionally served over rice. The dish combines ingredients and culinary practices of several cultures, including West African, French, Spanish, German.
The word "Gumbo" comes from the African word for okra, which is a vegetable introduced to America by African slaves. Today we cooked Chicken Gumbo for dinner. It's really easy to prepare only 30 minutes to prepare and cooked it.

Pan fry 4 pieces chicken thigh. Try not to put too much oil when you pan fry them. You can add more chicken thigh or leg to your liking actually, since my family is small four pieces is enough for us. 

After you have pan fried the chicken, place them on the plate. Add in your onion, celery and bell peppers. Stir them until it brings out the fragrant. 

Add your basmati rice in your pan. Mix the rice slowly and add in tomato puree and okra. Add in 1 cup of water or until you find it sufficient enough to cook your rice. Make sure you use a large pan because you will cook your rice in the pan itself. 

For this recipe we omit the chilis, so the kids are able to enjoy this delicious Gumbo. It still delicious even you have omitted the chilis. I have seen this recipe before in Jamie's America book but haven't tried them. The one in Jamie's book it contains prawn and its more like a soup.

Ingredients: 

1 medium onion 

2 celery sticks

1 small bell pepper

1 tbsp olive oil

4 chicken thighs 

1 1/2 small cup long grain rice

250 g okra

1 tbsp tomato puree

Salt and pepper

Method: 

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.