Braised Chicken Gumbo

By á-28745

Active Time: 20 Minutes
Total Time: 20 Minutes
Yield: 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.

Ingredients

• 1tablespoon1 tablespoon extra-virgin olive oil
• 1medium1 medium red or green bell pepper, diced
• 2tablespoons2 tablespoons all-purpose flour
• 2cups2 cups shredded chicken from Wine & tomato Braised Chicken (see recipe link above)
• 2cups2 cups sauce from Wine & tomato Braised Chicken
• 2cups2 cups reduced-sodium chicken broth
• 1cup1 cup sliced okra, fresh or frozen (thawed)
• 3/4cup3/4 cup instant brown rice (see Tip)
• 1/8-1/4teaspoon1/8-1/4 teaspoon cayenne pepper

Preparation

Step 1

DIRECTIONS 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.


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