Braised Chicken Gumbo (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Braised Chicken Gumbo

http://www.eatingwell.com/recipes/braised_chicken_gumbo.html

From EatingWell:  January/February 2011

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.

4 servings, about 1 1/2 cups | Active Time: 20 minutes | Total Time: 30 minutes

Ingredients

Preparation

  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.

Nutrition

Per serving : 362 Calories; 16 g Fat; 4 g Sat; 7 g Mono; 81 mg Cholesterol; 24 g Carbohydrates; 27 g Protein; 3 g Fiber; 674 mg Sodium; 551 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 3 lean meat, 1 fat

Tips & Notes