Delicious recipe: Low Fat Chicken Gumbo

Tweet

Here is a very good recipe that I tried last weekend. It's delicious! 1/3 cup long-grain rice 1/2 tea spoon salt 1 table spoon olive oil 2 bell peppers, preferably one red and 1 green, diced 1 1/3 cups diced celery 3 tablespoons flour 3 cups no-salt-added stewed tomatoes 2 1/4 reduced-sodium chicken broth, defatted 3 tablespoons no-salt-added tomato paste 1 teaspoon dried thyme 3/4 teaspoon hot pepper sauce 10-ounce package frozen whole okra, thawed 3/4 pound skinless, boneless chicken thighs, cut into 1-inch pieces 1. In a small saucepan, combine the rice, 2/3 cup water, and 1/4 teaspoon of the salt. Bring to a boil over high heat, reduce to a simmer, cover and cook until the rice is tender, about 17 minutes. 2. Meanwhile, in a large saucepan, heat the oil until hot but not smoking over medium heat. Add the bell peppers and celery and cook, stirring frequently, until the vegetables are tender, about 5 minutes. Stir in the flour and cook, stirring constantly, until until the flour is is golden, about 4 minutes. 3. Stir in the tomatoes, breaking them up with the back of a spoon. Add the broth, tomato paste, thyme, hot pepper sauce, remaining 1/4 teaspoon salt, and 1 1/2 cups of water. Bring to a boil and cook for 5 minutes. 4. Stir in the okra and cook for 4 minutes. Add the chicken reduce to a simmer, and cook until the chicken is cooked through and the okra is tender, about 7 minutes longer. Stir in the cooked rice, ladle the gumbo into 4 bowls, and serve. Suggested accompaniment: corn bread made with low-fat buttermilk instead of whole milk. I hope you like this recipe. Enjoy!