Cajun Chicken Gumbo
1 tablespoon of sunflower oil
4 chicken thighs
1 small onion, diced
2 celery stalks, diced
1 small green bell pepper, diced
1/2 cup of long grain rice
1 1/4 cups of chicken bouillon
1 small red chile
8 ounces of okra
1 tablespoon of tomato paste
salt and pepper
Heat the oil in a wide pan and fry the chicken until golden. Remove the chicken from the pan.
Stir in the diced onion, celery stalks, and bell pepper and cook for 1 minute. Pour off any excess oil.
Add the rice and cook, stirring, for an additional minute. Add the bouillon and heat until boiling. Slice the chile thinly and trim the okra. Add to the pan with the tomato paste. Season to taste.
Return the chicken to the pan and stir. Cover tightly and simmer gently for 15 minutes or until the rice is tender, the chicken is thoroughly cooked and the liquid is absorbed. Stir occasionally and if it becomes too dry, add a little extra bouillon. Serves 2.
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