Easy chicken gumbo
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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Showing items 1 to 3 of 6
- 2 tbsp olive oil
- 200g smoked bacon lardons
- 1 onionsliced
- 130g pack Padrón peppersstalks removed, sliced (or 1 green chilli and 100g green pepper)
- 4 skinless chicken breastscut into bite-sized pieces
- 3 tbsp plain flour
- 1 tbsp Cajun spice mix
- 3 garlic clovescrushed
- 500ml chicken stock
- 175g pack okrasliced (or 2 courgettes, sliced)
- 500g carton passata
- 2 spring onionssliced
- cooked rice and black beansto serve
Nutrition: per serving
- kcal489
- fat22g
- saturates7g
- carbs22g
- sugars9g
- fibre6g
- protein48g
- salt2.1g
Method
step 1
Heat the oil in a large pan, add the lardons and onion, and fry for 5 mins until the bacon is starting to crisp and the onion is soft. Add the peppers, chicken and flour, and fry for a further 5 mins or until the chicken is golden brown and the flour is starting to take on a a biscuty colour.
step 2
Stir in the Cajun spice mix and garlic, then slowly add the chicken stock, stirring all the time. Add the okra, passata and some seasoning and simmer for 20 mins, uncovered, over a medium heat. Stir frequently during cooking to loosen the flour from the base of the pan.
step 3
Sprinkle over the spring onions and serve with rice and black beans.
