Thursday, January 26, 2012
This hearty soup-stew from Cajun country will have the richest flavor if you use
chicken thigh meat.
1 tbsp vegetable oil
1 onion, chopped
2 celery ribs, chopped
1 green bell pepper, seeded and chopped
1 garlic clove, chopped
1lb (450g) boneless and skinless chicken thighs, cubed
2 tsp sweet or hot paprika
1⁄2 tsp dried oregano
1⁄2 tsp ground cumin
1 tbsp all-purpose flour
2 cups chicken stock
one 14.5oz (411g) can chopped tomatoes
4oz (115g) andouille or kielbasa sausage, sliced
8oz (225g) frozen sliced okra
salt and freshly ground black pepper
Heat the oil in a large saucepan over medium heat. Add the onion, celery, and green pepper and cook for 5 minutes, stirring often, until softened. Stir in the garlic.
Add the chicken and cook, turning frequently, about 10 minutes, or until just browned. Stir in the
paprika, oregano, cumin, and flour. Stir for 1 minute, then stir in the stock, tomatoes, and sausage.
Boil, then reduce the heat and simmer for 20 minutes. Add the okra and simmer for 20 minutes,
until the chicken is tender. Season with salt and pepper and serve hot.