Chicken and chorizo gumbo

Australian Women’s Weekly NZ - - WINTER WARMERS -


1.5kg whole chicken 2 medium car­rots (240g), chopped coarsely2 sticks cel­ery (300g), trimmed, chopped coarsely 1 medium onion (150g), chopped coarsely 12 black pep­per­corns 1 dried bay leaf 3 litres (12 cups) wa­ter 60g but­ter 2 cloves gar­lic, crushed 1 small onion (80g), chopped finely, ex­tra 1 medium red cap­sicum (200g), chopped finely 2 tea­spoons dried oregano 1 tea­spoon sweet pa­prika ¼ tea­spoon cayenne pep­per ¼ tea­spoon ground cloves ¼ cup (35g) plain (all-pur­pose) flour ¼ cup (70g) tomato paste 400g canned crushed toma­toes 100g fresh okra, halved di­ag­o­nally 1 cup (200g) white medium-grain rice 1 cured chorizo sausage (170g), sliced

1 Place chicken in a large saucepan with car­rot, cel­ery, onion, pep­per­corns, bay leaf and wa­ter; bring to the boil. Re­duce heat; sim­mer, cov­ered, for 1½ hours.

2 Re­move chicken from pan. Strain broth into large heat­proof bowl; dis­card solids, re­serve broth. When chicken is cool enough to han­dle, re­move and dis­card skin and bones; shred meat coarsely.

3 Melt but­ter in a large saucepan; cook gar­lic and ex­tra onion, stir­ring, un­til onion soft­ens. Add cap­sicum, oregano and spices; cook, stir­ring, un­til fra­grant. Add flour and paste; cook, stir­ring, for 1 minute.

4 Grad­u­ally stir in re­served broth and toma­toes; bring to the boil, stir­ring.

Stir in okra and rice; sim­mer, un­cov­ered, stir­ring oc­ca­sion­ally, for 15 min­utes or un­til rice is ten­der.

5 Heat a large oiled fry­ing pan; cook sausage un­til browned, drain.

6 Add sausage and chicken to gumbo; stir over medium heat un­til hot.

Sea­son to taste.

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