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Braised Chicken Gumbo

Source: © EatingWell Magazine
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Rating: 1   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  20 Minutes
  4 servings, about 1 1/2 cups
Leftovers make this chicken gumbo an absolute breeze. The only prep you’ll need to do is to dice a bell pepper and slice some okra if you’re using fresh. That’s it! If you don’t have leftover chicken and sauce from Wine & Tomato Braised Chicken, you can use 2 cups shredded cooked chicken and 2 cups canned diced tomatoes instead of the leftover sauce.
1 tablespoon   extra-virgin olive oil
1   medium red or green bell pepper, diced
2 tablespoons   all-purpose flour
2 cups  shredded chicken from Wine & tomato Braised Chicken (see recipe link above)
2 cups  sauce from Wine & tomato Braised Chicken
2 cups   reduced-sodium chicken broth
1 cup  sliced okra, fresh or frozen (thawed)
3/4 cup  instant brown rice (see Tip)
1/8-1/4  teaspoon cayenne pepper

Tip: : If you want to use rice that is not “instant,” stir in 1 cup of any leftover cooked rice instead. Or, if you have time, add 1/2 cup of quicker-cooking whole-grain rice, such as Bhutanese red rice or Kalijira rice and an additional 1 1/4 cups of chicken broth before adding the okra. Cook until the rice is almost tender, about 25 minutes (or according to package instructions) then add the okra and simmer until it is tender.
Braised Chicken Gumbo Recipe at
Heat oil in a large saucepan over medium heat. Add bell pepper and flour and cook, stirring, until the pepper is beginning to soften and the flour is golden brown, about 2 minutes. Add chicken, sauce, broth, okra, rice and cayenne. Bring to a boil. Reduce the heat and simmer until the flavors meld and the okra is tender, about 10 minutes.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2011
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Nutrition Facts per Serving
Yield:   4 servings, about 1 1/2 cups
Calories: 362
Fat. Total: 16g
Protein: 27g
Carbohydrates, Total: 24g
Fat, Saturated: 4g
Fiber: 3g
Cholesterol: 81mg
Sodium: 674mg
% Cal. from Fat: 40%
Spotlight Recipe Review See all 1 reviews »

Rating: 1
by: P.C. Reviewed: 02/11/2013
This is a joke, right?
Anyone that knows anything about Cajun and Creole cooking knows that gumbo has a roux. If there's no roux, there's no gumbo. This has no roux. It has a wine sauce and chicken broth. Ergo, not a gumbo. Honestly, I'm extremely disappointed to see this recipe pop up around Mardi Gras time and without any hint of irony in calling itself a "gumbo."
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