The BBC Good Food logo
Chicken gumbo

Chicken gumbo

By
Rating: 4 out of 5.19 ratings
Rate
loading...
Magazine subscription – 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
HighlightNutrientUnit
kcal242
low infat7g
saturates2g
carbs12g
sugars6g
fibre4g
protein33g
salt0.7g
Advertisement

Ingredients

Method

  • 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.

Goes well with

Recipe from Good Food magazine, September 2013

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

Rating: 4 out of 5.19 ratings

Sponsored content