This hearty soup-stew from Cajun country will have the richest flavor if you use chicken thigh meat.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1 tbsp vegetable oil||2 cups chicken stock|
|1 onion, chopped||one 14.5 oz (411 g) can chopped tomatoes|
|2 celery ribs, chopped||4 oz (115 g) andouille or kielbasa sausage, sliced|
|1 green bell pepper, seeded and chopped||salt and freshly ground black pepper|
|1 garlic clove, chopped||2 teaspoons sweet or hot paprika|
|1 lb (450 g) boneless and skinless chicken thighs, cubed||1/2 teaspoon dried oregano|
|1/2 tsp ground cumin||8 ounces frozen sliced okra|
|1 tbsp all-purpose flour|
Heat the oil in a large saucepan over medium heat. Add the onion, celery, and green pepper and cook for 5 minutes, stirring often, until softened. Stir in the garlic.
Add the chicken and cook, turning frequently, about 10 minutes, or until lightly browned. Stir in the paprika, oregano, cumin, and the flour. Stir for 1 minute, then stir in the stock, tomatoes, and sausage.
Boil, then reduce the heat to and simmer for 20 minutes. Add the okra and simmer for 20 minutes, until the chicken is tender. Season with salt and pepper and serve hot.
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