Heat 1 tbsp Vegetable oil in a large skillet or wok over medium-high heat. Add Chicken and cook until browned and cooked through, about 6-8 minutes. Remove Chicken from skillet and set aside.
In the same skillet, add remaining 1 tbsp Vegetable oil. Add Onion, Bell pepper, and Celery and cook until softened, about 5 minutes.
Add Garlic and Okra and cook for another 2 minutes.
To make the Gumbo Sauce, whisk together Flour and 1/2 cup Chicken broth in a small bowl until smooth. Gradually whisk this roux into the skillet with the vegetables. Cook for 2-3 minutes, stirring constantly.
Slowly pour in the remaining Chicken broth, stirring constantly to prevent lumps. Bring to a simmer.
Add Cayenne pepper, Paprika, Thyme, Oregano, Salt, and Black pepper to the sauce. Simmer for 10 minutes, stirring occasionally.
Add cooked Chicken and Rice to the skillet. Stir well to combine.
Stir in Soy sauce. Cook for another 5-7 minutes, stirring frequently, until heated through and rice is slightly crispy.
Garnish with Green onions and serve hot.
Ingredients
4
1 lb450 gChicken thighs-boneless, skinless, cut into 1-inch pieces
1 cup120 gOkra-fresh or frozen, sliced
3 cups600 gCooked rice-day-old, long grain
11 mediumOnion-diced
11 mediumBell pepper-green, diced
2 cloves6 mLGarlic-minced
1/2 cup60 gCelery-diced
2 tbsp30 mLVegetable oil
2 tbsp30 mLAll-purpose flour
4 cups950 mLChicken broth
1 tsp5 mLCayenne pepper
1 tsp5 mLPaprika
1/2 tsp2.5 mLThyme-dried
1/2 tsp2.5 mLOregano-dried
Saltto taste
Black pepperto taste
2 tbsp30 mLSoy sauce
1 tbsp15 mLGreen onions-sliced, for garnish
Equipment
Large skillet or wok
Small bowl
Whisk
Instructions
Season Chicken with salt and pepper.
Heat 1 tbsp Vegetable oil in a large skillet or wok over medium-high heat. Add Chicken and cook until browned and cooked through, about 6-8 minutes. Remove Chicken from skillet and set aside.
In the same skillet, add remaining 1 tbsp Vegetable oil. Add Onion, Bell pepper, and Celery and cook until softened, about 5 minutes.
Add Garlic and Okra and cook for another 2 minutes.
To make the Gumbo Sauce, whisk together Flour and 1/2 cup Chicken broth in a small bowl until smooth. Gradually whisk this roux into the skillet with the vegetables. Cook for 2-3 minutes, stirring constantly.
Slowly pour in the remaining Chicken broth, stirring constantly to prevent lumps. Bring to a simmer.
Add Cayenne pepper, Paprika, Thyme, Oregano, Salt, and Black pepper to the sauce. Simmer for 10 minutes, stirring occasionally.
Add cooked Chicken and Rice to the skillet. Stir well to combine.
Stir in Soy sauce. Cook for another 5-7 minutes, stirring frequently, until heated through and rice is slightly crispy.
Comments