Chicken and Okra Gumbo

Instructions

1. 1Cut the about 680 g chicken thighs into 2.54 cm pieces. Season the chicken pieces with salt and pepper.
2. 2In a large, heavy-bottomed pot or Dutch oven, heat the 1/2 cup vegetable oil over medium heat (about 175°C / 175°C).
3. 3Gradually whisk in the 1/2 cup all-purpose flour. Cook, stirring constantly with a whisk, until the mixture turns a light brown color, about 5-7 minutes. This is your roux.
4. 4Add the seasoned chicken thighs to the pot and cook, stirring occasionally, until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside on a plate.
5. 5Add the 1 large onion, 1 large green bell pepper, and 2 stalks celery to the pot. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
6. 6Add the 4 cloves garlic, minced, and 2 tbsp Cajun seasoning to the pot. Cook, stirring constantly, for 1 minute until fragrant.
7. 7Gradually whisk in the 6 cups chicken broth until the mixture is smooth. Add the about 410 g diced tomatoes and 1 leaf bay leaf. Bring the liquid to a gentle simmer.
8. 8Add the about 450 g okra, cut into 1.27 cm slices, and the reserved browned chicken thighs to the pot. Stir everything together. Reduce the heat to low, cover the pot, and simmer for 1 hour, or until the chicken is very tender and cooked through. The internal temperature of the chicken should reach 74°C.
9. 9Remove and discard the 1 leaf bay leaf from the pot. Serve the gumbo hot over the 6 cups cooked rice.

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