The BBC Good Food logo
Chicken gumbo

Chicken gumbo

A star rating of 4 out of 5.19 ratingsRate
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A low-fat Creole-inspired okra and green pepper stew with cayenne, paprika, cumin and thyme

  • Freezable
  • Healthy
Nutrition: per serving
low infat7g


  • 1 tbsp olive oil
  • 500g skinless, boneless chicken thigh , cut into chunks
  • 1 onion , chopped
  • 1 green pepper , deseeded and chopped
  • 3 celery sticks, finely chopped
  • 1 garlic clove , finely chopped
  • ¼ tsp cayenne pepper
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 heaped tbsp plain flour
  • 400g can chopped tomato
  • 400ml chicken stock
  • 100g okra , cut into 2cm rounds
  • small handful sage , leaves chopped
  • crusty bread or microwave rice, to serve


  • STEP 1

    Heat the oil in a large pan over a medium high heat. Add the chicken and cook in batches for about 5 mins to brown all over. Remove the chicken with a slotted spoon and set aside.

  • STEP 2

    Add the onion, green pepper and celery to the pan, put on the lid and cook for 5 mins, stirring occasionally until softened a little. Stir in the garlic, spices, thyme and bay leaf and cook for 1 min until fragrant. Return the chicken and any juices to the pan with the flour, stirring to coat everything. Pour in the tomatoes and stock, and bring to the boil, cook for 5 mins, then add the okra and half the sage. Turn down to a simmer, put on the lid and cook for 10 mins. Then season and serve, scattering the rest of the sage over.

Recipe from Good Food magazine, September 2013

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4 out of 5.19 ratings

Sponsored content