Chicken Gumbo - cooking recipe

Ingredients

14 oz okra, trimmed
4 1/2 lb skinless chicken thigh cutlets
2 tbsp olive oil
2 None Spanish onions, finely chopped
3 cloves garlic, minced
1 None green pepper, coarsely chopped
1 None red pepper, coarsely chopped
1/2 tsp Cajun seasoning
1/2 tsp ground cumin
1/4 tsp cayenne pepper
2 None bay leaves
2 cups chicken stock
2 (15 oz) cans tomatoes
2 tsp Worcestershire sauce

Preparation

Heat oil in a large saucepan over medium-high heat. Working in batches, cook chicken until browned all over then drain on paper towels.
Add onion, garlic and okra to pan. Cook, stirring, until onion is soft. Return chicken to pan along with peppers, spices and bay leaves. Cook, stirring, until fragrant. Add stock, crushed tomatoes and Worcestershire sauce. Bring to a boil then reduce heat and simmer, covered, for 1 hour.
Remove lid and simmer for another 10 mins, or until thickened slightly. Discard bay leaves before serving.