Chicken Gumbo
2014-07-28 15:06:07
I'm not an okra fan, but like them in this dish!
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Ingredients
- 2 WHOLE CHICKENS CUT INTO 8 PIECES EACH WING TIPS REMOVED
- 2 TSP DRIED MUSTARD
- 2 TSP SWEET PAPRIKA
- 1/4 TSP SALT
- 1/4 TSP GROUND PEPPER
- 1/8 TSP GROUND ALLSPICE
- 1 PINCH CAYENNE PEPPER
- 2 TBSP OLIVE OIL
- 4 EA CELERY STALKS CUT INTO 1/2 INCH DICE
- 2 MED ONIONS COARSELY CHOPPED
- 2 EA RED BELL PEPPERS CORED AND CUT INTO 1/2 INCH DICE
- 1 EA GREEN BELL PEPPER CORED AND CUT INTO 1/2 INCH DICE
- 1 TBSP GARLIC FINELY CHOPPED
- 4 CUPS SLICED OKRA FRESH OR FROZEN
- 1 CAN PLUM TOMATOES DRAINED (RESERVE TOMATO JUICES), WITH TOMATOES COARSELY CHOPPED
- 2 TBSP TOMATO PASTE
- 1 TSP DRIED THYME
- 1 EA BAY LEAF
- 1/4 CUP FLAT LEAF PARSLEY CHOPPED
- AS NEEDED COOKED WHITE RICE OPTIONAL
Instructions
- RINSE CHICKEN PIECES AND PAT DRY. PREHEAT OVEN TO 400F.
- COMBINE FIRST 6 SEASONINGS IN A SMALL BOWL AND RUB INTO CHICKEN PIECES.
- PLACE CHICKEN IN A SHALLOW BAKING PAN AND BAKE FOR 15 MINUTES. SET ASIDE.
- 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.
- 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.
- 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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