Braised Chicken Gumbo

By cnash

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 and Tomato Braised Chicken, you can use 2 cups shredded cooked chicken and 2 cups canned diced tomatoes instead of the leftover sauce.

Ingredients

• 1 tablespoon(s) extra-virgin olive oil
• 1 medium red or green bell pepper, diced
• 2 tablespoon(s) all-purpose flour
• 2 cup(s) shredded chicken from Wine and Tomato Braised Chicken
• 2 cup(s) sauce from Wine and Tomato Braised Chicken
• 2 cup(s) reduced-sodium chicken broth
• 1 cup(s) sliced okra, fresh or frozen (thawed)
• 3/4 cup(s) instant brown rice (see Tip)
• 1/8 teaspoon(s) cayenne pepper

Details

Servings 4
Preparation time 20mins
Cooking time 20mins
Adapted from delish.com

Preparation

Step 1

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 and sauce from Wine and Tomato Braised Chicken, 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.

Exchanges: 1 starch, 1 vegetable, 3 lean meat, 1 fat Carbohydrate Servings: 1 1/2 Nutrition Bonus: Vitamin C (85% daily value), Vitamin A (25% dv), Zinc (20% dv), Magnesium (17% dv), Iron & Potassium (16% dv)