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Puerto Rican Chicken Gumbo

Source: Burt Wolf's Table
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Active Time:  15 Minutes
Total Time:  45 Minutes
  Makes 6 servings
2 tablespoons vegetable oil
1 1/2 cups diced carrots
1 1/2 cups diced celery
1 1/2 cups diced green bell peppers
1 1/2 cups chopped onions
3 boneless, skinless chicken breasts, cut into bite-size pieces
1 1/2 cups chopped fresh or frozen okra
1/2 cup chopped scallions
5 cups diced potatoes
10 cups chicken stock
2 teaspoons hot sauce
Pinch of saffron (optional)
1/4 teaspoon white pepper
1/4 teaspoon freshly ground black pepper
1 teaspoon salt
Cooked white rice, for serving
In a large saucepan or stockpot over medium-high heat, warm the vegetable oil until hot. Add the carrots, celery, bell peppers, and onions, and sauté until the onions are translucent, about 5 minutes.

Add the chicken and sauté until almost cooked through, about 3 minutes. Stir in the okra, scallions, potatoes, chicken stock, hot sauce, and seasonings. Bring to a boil over high heat.

Reduce the heat to medium and simmer uncovered for 30 minutes, or until the potatoes are tender. Serve over hot, white rice.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Makes 6 servings
Calories: 580
Fat. Total: 7g
Fiber: 7g
Carbohydrates, Total: 80g
Sodium: 800mg
% Cal. from Fat: 11%
Cholesterol: 68mg
Protein: 46g
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