Easy chicken gumbo
8
Points®
Total Time
6 hr 15 min
Prep
15 min
Cook
6 hr
Serves
4
Difficulty
Easy
There are three thickening agents used to lend body to a classic gumbo: okra, which releases viscous juices as it cooks; filé powder made from ground sassafras leaves; and roux, flour cooked in fat until it achieves a particular color and nutty flavor. A recipe may call for one of these or a combination. This recipe relies on okra, though if the finished gumbo is not as thick as you like you can stir in a bit of filé once the dish is removed from the heat.
Ingredients
Olive oil
1 Tbsp
Onion
2 medium, thinly sliced
Uncooked skinless boneless chicken thigh
4 thigh(s), cut into chunks
Okra
3 cup(s), fresh or frozen
Canned diced tomatoes
14½ oz
Celery
5 rib(s), medium, with leaves, sliced
Garlic
3 clove(s), peeled
Reduced sodium chicken broth
1½ cup(s)
Dried thyme
1 tsp
Table salt
½ tsp
Cayenne pepper
¼ tsp
Cajun seasoning
2 tsp, gumbo filé powder
Cooked long grain brown rice
2 cup(s)