Chicken Gumbo (Makeover

• Meat

  • 1 Chicken (3 to 3 1/2 lb, whole
  • 1 tsp Frank's redhot original cayenne pepper sauce

• Produce

  • 2 Bay leaves, dried
  • 1 cup Celery
  • 3 cloves Garlic
  • 1 cup Green bell pepper
  • 1 can Muir glen tomatoes, Organic
  • 1 cup Onions
  • 1 tbsp Parsley, fresh
  • 1 tsp Thyme, dried leaves

• Canned Goods

  • 1 3/4 cups Progresso chicken broth

• Condiments

  • 2 tsp Browning and seasoning sauce

• Pasta & Grains

  • 1 cup Brown or white rice, regular long-grain

• Baking & Spices

  • 1/2 cup Gold medal all-purpose flour
  • 1/2 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive or vegetable oil

• Liquids

  • 1 Water called

• Other

  • 1 1/2 cups (from 16-oz bag or 1 box (9 or 10 oz frozen cut okra, thawed

Found on bettycrocker.com

Description

Ingredients

• 1 cup uncooked regular long-grain brown or white rice
• Water called for on rice package
• 1/2 cup Gold Medal™ all-purpose flour
• 1 tablespoon olive or vegetable oil
• 1 cut-up whole chicken (3 to 3 1/2 lb), skin removed
• 1 cup chopped onions (1 large)
• 1 cup chopped green bell pepper (1 medium)
• 1 cup chopped celery (2 medium stalks)
• 3 cloves garlic, finely chopped, or 1/2 teaspoon garlic powder
• 2 dried bay leaves
• 1 teaspoon dried thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
• 1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
• 2 teaspoons browning and seasoning sauce
• 1 teaspoon Frank's™ RedHot™ Original cayenne pepper sauce
• 1 1/2 cups (from 16-oz bag) or 1 box (9 or 10 oz) frozen cut okra, thawed
• 1 tablespoon chopped fresh parsley

Directions

• 1 Cook rice in water as directed on package, omitting butter and salt; keep warm.
• 2 Meanwhile, in 8-quart stockpot or Dutch oven, stir flour constantly over medium-low heat until flour is deep brown. Remove from stockpot; set aside.
• 3 In same stockpot, heat oil over medium heat. Add chicken pieces, onions, bell pepper, celery, garlic, bay leaves, thyme, salt and pepper; cook 8 to 10 minutes, turning chicken pieces and stirring frequently, until chicken is browned and vegetables are tender.
• 4 Stir in browned flour, tomatoes, broth, browning sauce and pepper sauce until well mixed. Heat to boiling. Reduce heat; cover and simmer 50 minutes. Stir in okra; cover and simmer 20 minutes longer.
• 5 Remove chicken from stockpot; cool about 10 minutes or just until cool enough to handle. Remove bones from chicken; discard bones. Cut chicken into bite-size pieces; return to stockpot. Cook until thoroughly heated. Remove bay leaves. Serve over cooked rice; sprinkle with parsley.

Nutrition