Chicken gumbo with okra

Name: Chicken gumbo with okra
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 red and green pepper; 1/2 (approx. 250 g) Perennial celery; 100 g Corn Veal; 500 g small okras; 1 small bunch of spring onions; 1 red and green chili pepper; 2 Garlic cloves; 600 g Chicken filet; 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/4 l Vegetable broth; 2 can(s) (425 ml each) Tomatoes; 250 g Long grain rice; 7-10 Tbsp Parsley

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 red and green pepper
1/2 (approx. 250 g) Perennial celery
100 g Corn Veal
500 g small okras
1 small bunch of spring onions
1 red and green chili pepper
2 Garlic cloves
600 g Chicken filet
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/4 l Vegetable broth
2 can(s) (425 ml each) Tomatoes
250 g Long grain rice
7-10 Tbsp Parsley

Directions

1
Clean, wash and chop the peppers. Celery clean, wash and cut into slices. Wash and chop the corn on the veal. Wash and clean the okra and cut it in half lengthwise. Leek onions clean, wash and cut into rings.
2
Clean the chilli and dice finely. Peel garlic and press it through a garlic press. Wash the meat, dab dry and dice coarsely. Heat the oil in a large pan with a lid or a frying pan.
3
Fry the meat for about 5 minutes, turning it well. Season with salt and pepper. Take out meat and fry prepared vegetables in frying fat for about 5 minutes, turning. Season with salt and pepper.
4
Add stock, tomatoes and meat, bring to the boil and braise in the closed pan for about 30 minutes. Prepare rice in boiling salted water according to package instructions. Arrange rice and gumbo and garnish with parsley.