Chicken Gumbo
I'm not an okra fan, but like them in this dish!
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Ingredients
  1. 2 WHOLE CHICKENS CUT INTO 8 PIECES EACH WING TIPS REMOVED
  2. 2 TSP DRIED MUSTARD
  3. 2 TSP SWEET PAPRIKA
  4. 1/4 TSP SALT
  5. 1/4 TSP GROUND PEPPER
  6. 1/8 TSP GROUND ALLSPICE
  7. 1 PINCH CAYENNE PEPPER
  8. 2 TBSP OLIVE OIL
  9. 4 EA CELERY STALKS CUT INTO 1/2 INCH DICE
  10. 2 MED ONIONS COARSELY CHOPPED
  11. 2 EA RED BELL PEPPERS CORED AND CUT INTO 1/2 INCH DICE
  12. 1 EA GREEN BELL PEPPER CORED AND CUT INTO 1/2 INCH DICE
  13. 1 TBSP GARLIC FINELY CHOPPED
  14. 4 CUPS SLICED OKRA FRESH OR FROZEN
  15. 1 CAN PLUM TOMATOES DRAINED (RESERVE TOMATO JUICES), WITH TOMATOES COARSELY CHOPPED
  16. 2 TBSP TOMATO PASTE
  17. 1 TSP DRIED THYME
  18. 1 EA BAY LEAF
  19. 1/4 CUP FLAT LEAF PARSLEY CHOPPED
  20. AS NEEDED COOKED WHITE RICE OPTIONAL
Instructions
  1. RINSE CHICKEN PIECES AND PAT DRY. PREHEAT OVEN TO 400F.
  2. COMBINE FIRST 6 SEASONINGS IN A SMALL BOWL AND RUB INTO CHICKEN PIECES.
  3. PLACE CHICKEN IN A SHALLOW BAKING PAN AND BAKE FOR 15 MINUTES. SET ASIDE.
  4. PLACE OIL IN A LARGE, HEAVY POT. ADD CELERY, ONIONS, RED AND GREEN PEPPERS AND GARLIC; COOK OVER LOW HEAT, STIRRING, FOR 10 MINUTES. RAISE HEAT TO MEDIUM, ADD OKRA AND COOK, STIRRING, AN ADDITIONAL 5 MINUTES.
  5. ADD TOMATOES, TOMATO PASTE, THYME AND BAY LEAF. ADD CHICKEN AND ANY PAN JUICES TO THE POT. COVER WITH RESERVED TOMATO JUICES, MAKING SURE THAT ALL THE CHICKEN PIECES ARE COVERED IN LIQUID.
  6. SIMMER OVER MEDIUM-LOW HEAT, PARTIALLY COVERED, UNTIL CHICKEN IS TENDER, ABOUT 30 MINUTES. STIR IN 2 TABLESPOONS PARSLEY. COOK, UNCOVERED, FOR 15 MINUTES LONGER. IF GUMBO BEGINS TO BOIL, REDUCE HEAT. ADJUST SEASONINGS TO TASTE. GARNISH WITH REMAINING PARSLEY. IF DESIRED, SERVE HOT OVER COOKED RICE.
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