Chicken gumbo

Ingredients

1 1/2 tablespoons olive oil

 8 skinless chicken thigh cutlets

 1 medium brown onion, chopped

 2 garlic cloves, crushed

 1/4 teaspoon cayenne pepper

 3 chicken stock cubes

 4 sprigs fresh thyme

 400g can diced tomatoes

 150g okra, halved (see note)

 1 cup SunRice White Medium Grain Rice

Method

Step 1

Heat 1 tablespoon oil in a large saucepan over medium-high heat. Cook chicken, in 2 batches, for 3 minutes each side or until browned all over. Transfer to a plate.

Step 2

Heat remaining oil in pan. Add onion. Cook, stirring occasionally, for 3 minutes or until softened. Add garlic and cayenne pepper. Cook, stirring, for 30 seconds or until fragrant.

Step 3

Return chicken to pan. Add 3 cups warm water, crumbled stock cube, thyme and tomatoes. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour or until chicken is tender.

Step 4

Increase heat to medium. Stir in okra and rice. Season with salt and pepper. Simmer, stirring occasionally, for 15 minutes or until okra and rice are tender. Serve.

Notes

You could use 150g green beans, trimmed, halved, instead of okra. Add to pan for last 5 minutes of cooking.