Chicken Gumbo with Okra & White Rice

Bring a pan of water to the boil. Also boil the kettle to make the stock - you will need 500ml of boiling water for each stock cube.

Roughly chop the onion, red pepper and okra into small peices.

Finely chop the garlic.

Halve and juice the lemon. Reserve the correct amount and set aside in the fridge.

Chop the chicken into bite-sized pieces.

In a pot, heat the oil over medium-low heat.

Add the flour to the pan and using a wooden spatula, toss the flour in the oil and stir until it forms a roux.

Add the onion and season well with salt. Stir well to coat the onion in the flour mixture.

Add the garlic and continue to cook.

Season with black pepper and add the bay leaves and thyme.

Add the vegetable stock and chopped tomatoes and stir consistently to avoid clumping.

Add the okra, red pepper and kidney beans, turn up the heat to a boil.

Add rice to the other pan of boiling water and cook until tender. (11mins)

Reduce the heat once boiled and allow to simmer uncovered until nicely thickened and the okra is tender.

If it becomes to thick you can add some more water or remaining vegetable stock to thin. If its not as thick as you would like, you can cook it a bit longer.

Add the chicken and allow to cook in the stew.

Add the lemon juice and season with salt and pepper.

Drain the rice and set aside.

Remove bay leaves and thyme stems.

Distribute the gumbo among serving bowls.

Serve with a scoop of rice on each dish.