Ca­jun chicken gumbo

Easy Cook - - WEEKEND ONE POTS -

Serves 6 Q

Prep 20 mins Q

Cook 45 mins Q

4 tbsp olive oil 5 skin­less chicken breasts, cut

into chunky pieces

1 onion, chopped

2 cel­ery sticks, sliced

3 bay leaves

5 tbsp plain flour

4 tsp Ca­jun spice mix (or 1 tsp each pa­prika, ground cumin, ground chilli and dried basil)

600ml chicken stock (made with 2 stock cubes)

2 green pep­pers, de­seeded and

cut into chunks 300g thickly sliced ham,

trimmed of any fat and diced 3 spring onions, sliced 2 tbsp pars­ley, roughly chopped

1 Heat 1 tbsp of the oil in a wide casse­role or large fry­ing pan and fry the chicken for a few mins to brown. Tip out onto a plate. Add the onion to the pan, with 1 tbsp more oil, and fry for 5 mins un­til al­most soft­ened. Add the cel­ery and fry for an­other 2 mins, then tip out. Add the re­main­ing oil, the bay leaves and flour to the pan, and cook into a paste. Carry on cook­ing, stir­ring con­stantly (with a splash of wa­ter if you need it), un­til golden brown, then stir in the spice for 2 mins.

2 Grad­u­ally stir in the stock un­til smooth and saucy. Re­turn the chicken and veg to the pan, with the pep­pers, cover and sim­mer gen­tly for 15 mins. Stir in the ham, cover and sim­mer gen­tly for 10 mins.

Check for sea­son­ing, then serve, sprin­kled with the spring onions mixed with the chopped pars­ley.

PER SERV­ING 315 kcals, fat 11g, sat­u­rates 2g, carbs 17g, sug­ars 3g, fi­bre 3g, pro­tein 37g, salt 3g

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