Chicken Okra Gumbo
From LAWL cookbook
2 cup serving = 1 Protein, 1 Starch
6 cups Herbox® very low sodium chicken broth
4 - 6 cups water, depending on desired thickness
3 pounds skinless/boneless chicken breast
11/2 pounds fresh or frozen okra, cut into 1/4-inch slices
2 tablespoons canola oil
1/4 cup all-purpose flour
1 tomato, diced
1 large onion, chopped
2 cloves garlic, minced
½ teaspoon black pepper
¼ teaspoon cayenne pepper
21/2 cup rice, cooked
In large soup pot, combine chicken broth and water. Place over medium heat.
Meanwhile, heat skillet sprayed with Pam . Saute chicken pieces until browned on all sides, about 10 minutes. Remove chicken and cover loosely on separate plate. Set aside.
Coat same skillet with more Pam and saute okra over medium heat until slightly softened, about 10 minutes if frozen, or a bit longer if fresh. Remove to another plate and set aside.
Carefully wipe out skillet with paper towel and add oil, add tomato, onion, garlic, pepper and cayenne pepper heating over medium heat until hot, about 2-3 minutes. Gradually add flour, stirring constantly. Reduce heat to medium-low and continue cooking and stirring until roux turns golden brown, about 20 minutes.
Stir roux-tomato mixture into heated broth. Bring to boil and then reduce heat to low. Add chicken and okra.
Cover and cook until chicken is cooked through, about 30-40 minutes.
Serve over rice
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