CHICKEN RICE GUMBO

PREP TIME 2 HOURS

COOK TIME 45 MINUTES

SERVES 4 - 6 PEOPLE







Ingredients

  • 1 Large Chicken Thigh (Cut Into Three Parts)
  • ¼ Cup Shallot Puree
  • 2 Cloves of Garlic (Minced)
  • 1 Tsp of Ground Black Pepper
  • 6 Fresh Basil Leaves
  • 1 Tbsp of Lemon Juice
  • ¼ Cup Olive Oil
  • 1 Medium Onion (Sliced)
  • 1 Medium Green Bell Pepper (Chopped)
  • 3 Medium Tomatoes (Pureed)
  • 2 Cups of Rice
  • 300ml of Chicken Stock
  • 1 ½ Tbsp of Salt
  • 5 Okra (Halved)
  • 6 Red Scotch Bonnet Pepper (Sliced)

Directions

  1. Pour the chicken thigh into a mixing bowl, add the shallot puree, garlic, black pepper, basil, 1 ½ tsp of salt, lemon juice, stir, cover and set aside to marinate for 2 hours.
  2. Heat olive oil in a saucepan over medium heat, add the marinated chicken and fry until golden. Take out and set aside.
  3. Add the sliced onion in the oil, stir and fry until translucent, then add the green bell pepper, tomato puree, stir and let simmer for 7 minutes.
  4. Add the rice, stir to mix evenly, then add the chicken stock, 1 tsp of salt, stir, cover and let cook for 15 minutes.
  5. Add the okra, scotch bonnet pepper, stir in and let cook for 10 minutes.
  6. Add the fried chicken, stir and let simmer for 5 minutes and take off the heat.
  7. Chicken rice gumbo ready to serve.

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