Ingrédients pour African Gumbo
- 1 pound fresh okra, trimmed
- 4 tablespoons peanut oil
- 1.5 pounds boneless, skinless chicken thighs
- 1 large brown onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons sambal oelek
- 1 (28 ounce) can crushed tomatoes and 1 (14.5 ounce) can diced tomatoes, undrained
- 1 tablespoon tomato paste
- 1/4 cup crunchy peanut butter
- 1 pound potatoes, peeled and cubed
- 2 cups water
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- Salt and freshly ground black pepper to taste
- 1 large red bell pepper, cored, seeded and chopped
- Cooked rice, for serving
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Comment préparer African Gumbo
- Trim stems from 1 pound of fresh okra.
- Heat 2 tablespoons of vegetable oil in a large saucepan or Dutch oven over medium-high heat.
- Add 1.5 pounds of chicken and cook in batches, stirring until browned on all sides. This will prevent overcrowding and ensure even browning.
- Remove chicken from pan and set aside on a plate lined with paper towels to drain excess oil.
- Add the remaining 2 tablespoons of oil to the pan. Add the chopped onion and minced garlic and cook, stirring frequently, until the onion is softened, about 5 minutes.
- Stir in 2 tablespoons of sambal oelek (adjust to your preferred spice level). Cook for 1 minute more.
- Return the cooked chicken to the pan.
- Add the crushed tomatoes (28 ounces), chicken broth (4 cups), water (2 cups), cumin (1 teaspoon), smoked paprika (1 teaspoon), cayenne pepper (1/2 teaspoon, or more to taste), diced tomatoes (14.5 ounces, undrained), and cubed potatoes (1 pound). Stir well to combine.
- Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until the potatoes are tender. Stir occasionally.
- Season with salt and pepper to taste. Stir in the chopped bell pepper during the last 5 minutes of cooking.
- Serve hot over a bed of cooked rice.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
54g
Fat
29g
Carbs
15g
