Cajun Chicken Gumbo.

1 tbsp sunflower oil
4 chicken thighs
1 small onion, diced
2 stalks celery, diced
1 small green pepper, diced
90g/1/2 cup long grain rice
300ml/1/2pint chicken stock
1 small red chilli
225g/8oz okra
15ml/1 tbsp tomato puree
salt and pepper

1. Heat the oil in a wide pan and fry the chicken until golden. Remove the chicken from the pan.

2. Stir in the onion, celery and pepper and fry for 1 minute. Pour off any excess oil.

3. Add the rice and fry, stirring for a further minute. Add the stock and heat until boiling. Thinly slice the chilli and trim the okra. Add to the pan with the tomato puree. Season to taste.

4. Return the chicken to the pan and stir. Cover tightly and simmer for 15 minutes, or until the rice is tender, the chicken is thoroughly cooked and the liquid adsorbed. Stir occasionally and if it becomes too dry, add a little extra stock.