Chicken Gumbo
This easy-to-make main dish helps to increase the amount of vegetables you eat and can be made all in one pot.
Ingredients and Preparation
Ingredients | Measures |
---|---|
Vegetable oil | 1 teaspoon |
Flour | ¼ cup |
Low-sodium chicken broth | 3 cups |
Chicken breast, skinless and boneless, cut into 1 inch strips | 1 ½ lbs |
White potatoes, cubed | 1 cup (½ lb) |
Onions, chopped | 1 cup |
Carrots , coarsely chopped | 1 cup (½ lb) |
Celery, chopped | ¼ cup |
Medium carrot, grated | ½ |
Garlic, finely minced | 4 cloves |
Scallion, chopped | 2 stalks |
Bay leaf | 1 whole |
Thyme | ½ teaspoon |
Black pepper, ground | ½ teaspoon |
Hot (or jalapeño) pepper | 2 teaspoons |
Okra, sliced into 1 ½ inch pieces | 1 cup (½ pound) |
- Directions
- Add oil to a large pot.
- Heat pot over medium flame.
- Stir in flour.
- Cook, stirring constantly, until flour begins to turn golden brown.
- Slowly stir in all the broth using a wire whisk and cook for 2 minutes. The mixture should not be lumpy.
- Add all ingredients except okra. Bring to a boil, then reduce heat and let simmer for 20 to 30 minutes.
- Add okra and let cook for 15 to 20 more minutes.
- Remove bay leaf.
- Serve hot in a bowl or over rice.
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