Creole Chicken Gumbo

• 1 Onion
• 1 Clove Garlic
• 2x15ml spoon Oil
• 25g Flour
• 450g Cooked Chicken
• 375g tin Tomatoes
• small tin Tomato Puree
• 2 or 3 Cloves
• 1 Bay Leaf
• 25g Okra, (Ladies Fingers) sliced
• A little Chilli Powder
• 275ml Chicken stock
• Seasoning
• 225g Long Grain Rice
• 15ml spoon Parsley, chopped

Peel the onion, crush the garlic and de-seed and slice the pepper.

Fry gently in the oil until the vegetables are soft.

Stir in the flour and cook for 2 mins.

Dice the chicken and add with all the other ingredients except the rice and parsley.

Simmer gently to heat through, stirring from time to time.

Meanwhile cook the rice in boiling salted water.

Drain and rinse the rice.

Stir the parsley into the rice and serve immediately.