Have you heard of Chicken Gumbo?
I didn’t know that this chicken recipe is a well known dish in USA since the 18th century.
One of my Facefriend had recommended me to try out her Chicken Gumbo recipe which she had uploaded online.
I found it a very exceptional exquisite recipe, all-in-1 chicken stew that everyone should try.
Hence, I wanted to share with my LB friends here.
What is Gumbo Chicken
A Southern Loiusiana chicken stew made from meat or seafood, thicken with vegetable stock.
It is a combination of assorted vegetables; okra ( ladies fingers), celery, bell peppers ( capcium), tomato and chopped onions.
As for the meat, I had used organic chicken instead of local chicken, since my family members prefer to have a healthier chicken meat, although it is expensive.
If you do not have any of abovementioned vegetables , you can replace them with other vegetables in hand, except leafy vegetables.
Some examples are:
- long beans
- french beans
- bitter gourd
How to prepare Vegetable stock
You can buy a can of vegetable stock in the supermarket if you do not have time to boil fresh stock.
If you have time, prepare the vegetable stock an hour before cooking time.
Bring half pot of water to boil.
Add in quartered red onion, 1 stalk leek- sections, chunks of carrots, parsley, thyme, bay leaves.
Allow to simmer for 30 minutes to thicken the stock.
Season with salt and pepper to taste.
Remove the vegetables, strain the stock and keep aside.
How to cook Chicken Gumbo
Here is the recipe:
Prepare time: 10 min
Cooking time: 20 min
Ready to serve time: 30 min
Yield: 3-4 persons
Ingredients to prepare:
# 1 tbsp corn oil
# 450g skinless boneless chicken- cut into chunks
# 1 medium onion-chopped
# 180g okras- sliced
# 1 small red pepper- remove seeds and chopped
# 1 medium tomato- remove seeds and chopped
# 1 tbsp fresh basil or dried basil
# 300ml vegetable stock
# Salt and pepper to taste
# 2-3 cups of overnight cold rice
Method to cook:
1. Heat up wok with oil.
Fry chicken pieces until browned on all sides or almost cooked. Remove and drain on kitchen paper.
Set aside for later use.
2. With the remainder oil, fry onion, okras and red pepper
under medium heat for 5 minutes.
3. Add in chopped tomatoes, basil and vegetable stock.
4. Bring to boil and then reduce heat.
5. Return the chicken into the wok and season with salt, pepper according to taste.
6. Cover the wok and let it simmer for 15 minutes.
7. Add in overnight cold rice into the wok before the sauce
8. Cook for another 5 minutes, stir well until all ingredients
are well blended with the rice.
9. Turn off heat. Serve hot with chopped fresh parsley or
A wonderful recipe to use up overnight white rice ,brown rice, tacos or toasted bread
I would definitely make this Chicken Gumbo recipe again next week when everyone is at home
An all in one chicken stew for the whole family, no need to stir fry additional side dishes .
Do share with me. I would love to hear yours.
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Photo belonged to peachpurple
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