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Braised Chicken Gumbo

This chicken gumbo an absolute breeze because you make it from leftovers. The only prep you’ll need to do is to dice a bell pepper and slice some okra if you’re using fresh.

  Makes 4 servings, about 1 1/2 cups
  Prep Time: 20 minutes
  Total Time: 30 minutes
  Ease of Preparation: Easy

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

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, 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.

Tips & Notes
Tip: If you want to use rice that is not “instant,” stir in 1 cup of any leftover cooked rice instead. Or, if you have time, add 1/2 cup of quicker-cooking whole-grain rice, such as Bhutanese red rice or Kalijira rice and an additional 1 1/4 cups of chicken broth before adding the okra. Cook until the rice is almost tender, about 25 minutes (or according to package instructions) then add the okra and simmer until it is tender

Tip: If you have leftover chicken and sauce from Wine & Tomato Braised Chicken, (recipe in Main Dishes) you can use these instead.

Nutritional Notes: per serving: 362 calories; 16 g fat (4 g sat, 7 g mono); 81 mg cholesterol; 24 g carbohydrates; 0 g added sugars; 27 g protein; 3 g fiber; 674 mg sodium; 551 mg potassium.

Nutrition Bonus: Vitamin C (85% daily value), Vitamin A (25% dv), Zinc (20% dv), Magnesium (17% dv), Iron & Potassium (16% dv)