Braised Chicken Gumbo

5 Reviews
From: EatingWell Magazine 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.

Ingredients 4 servings

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  • 1 tablespoon extra-virgin olive oil
  • 1 medium red or green bell pepper, diced
  • 2 tablespoons all-purpose flour
  • 2 cups shredded chicken from Wine & Tomato Braised Chicken (recipe follows)
  • 2 cups sauce from Wine & Tomato Braised Chicken
  • 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

Preparation

  • Active

  • Ready In

  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.
  • 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 directions), then add the okra and simmer until it is tender.

Nutrition information

  • Serving size: about 1 1/2 cups
  • Per serving: 347 calories; 15 g fat(3 g sat); 3 g fiber; 23 g carbohydrates; 26 g protein; 56 mcg folate; 78 mg cholesterol; 4 g sugars; 0 g added sugars; 1437 IU vitamin A; 53 mg vitamin C; 63 mg calcium; 3 mg iron; 600 mg sodium; 536 mg potassium
  • Nutrition Bonus: Vitamin C (85% daily value), Vitamin A (25% dv), Zinc (20% dv), Magnesium (17% dv), Iron & Potassium (16% dv)
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 starch, 1 vegetable, 3 lean meat, 1 fat

Reviews 5

October 27, 2015
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By: annhenthorn
Fast Comfort Food With leftovers of chicken and rice in the fridge, this goes together quickly. Even our Pakistani guest declared it delicious after adding a splash of hot sauce. Pros: Great taste and texture, fills the tummy with a dash of heat
September 22, 2013
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By: EatingWell User
NOT Gumbo As a true Acadian (Cajun) who lives in the middle of Cajun Country (which is NOT New ORleans) this is not even close to be called gumbo. It may be tasty, but its not gumbo. Please research your names and please try to be authentic. No roux, you don't use diced tomatoes for sauce, you don't cook the rice with the gumbo, I coudl go on and on. Pros: Might be tasty Cons: This is gumbo in name only :(
January 28, 2013
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By: EatingWell User
Easy and delicious I agree with a previous reviewer; the tomato braised chicken wasn't that good but the leftovers were fabulous in this delicious gumbo. Now, I make it whenever I have left over roasted chicken with the added canned tomatoes as suggested. Pros: Easy to make
January 12, 2011
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By: EatingWell User
Delicious! Our family really loved the wine & tomato braised chicken. It was fabulous to turn around the next night and whip up this soup. My daughter thought it was too spicy, so next time I would perhaps skip the cayenne and add my own at the table.. Pros: This was easy and fast
January 07, 2011
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By: hooptyvan
Absolutely delicious! The Wine & Tomato Braised Chicken was OK - but taking the leftovers and making this Gumbo - super easy and best chicken gumbo I have ever had! Pros: Easy to make. Cons: None.