Chicken Chorizo Gumbo

By Side Passion

Ingredients

• 8 oz Spanish chorizo, thinly sliced
• 12 oz okra, sliced, or 2 C frozen cut okra
• 2 stalks celery, chopped
• 1 green pepper, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1/2 C canola oil
• 1/2 C all purpose flour
• 4 C reduced sodium chicken broth
• 2 (14.5 oz) cans stewed tomatoes, undrained
• 12 oz skinless, boneless chicken thighs
• 1 TB smoked paprika

Details

Level of difficulty Easy
Cost Budget Friendly

Preparation

Step 1

Cook chorizo in a 4-6 qt Dutch oven over medium heat until a thin layer of fat forms. Transfer chorizo to a bowl.

Step 2

Add okra, celery, green pepper, onion and garlic; cook and stir 10 minutes. Place in bowl with chorizo.

Step 3

Add canola oil to pot. Whisk in flour until mixture thickens and turns a medium brown, about 6 minutes. Whisk in broth.

Step 4

Add tomatoes, reserved chorizo and vegetables, chicken, and paprika. Bring to boiling. Simmer gently, uncovered, 45 minutes.

Step 5

Remove chicken; cool. Shred with a fork. Return to pot. Heat through. Serve over prepared white rice.