Spicy Chicken Gumbo

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This spicy chicken gumbo tastes better the second day when all the flavours have had a chance to meld.

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Ingredients:

• 2 Tbsp olive oil, divided
• 1 lb uncooked chicken breast, diced small
• 1 onion, chopped
• 1/2 green pepper, chopped
• 2 celery stalks, chopped
• 4 c chicken stock
• 1 can (28.5 fl oz) diced tomatoes
• 1 tsp salt
• 1/2 tsp pepper
• cayenne pepper, to taste
• 1/3 c long grain white rice, uncooked
• 1 c okra, chopped
• 2 Tbsp fresh parsley, chopped
• 1 bay leaf
• 1 dash Worcestershire sauce

Directions:

1. Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Cook chicken until no longer pink and slightly browned. Set aside.
2. Heat 1 Tbsp olive oil in a large pot. Sautee onion, green pepper and celery until translucent.
3. Add chicken stock, diced tomatoes, salt, pepper, cayenne, rice, okra, cooked chicken, parsley, bay leaf and Worcestershire sauce. NOTE: I like things spicy but I can’t handle too much so I added 1/4 tsp of cayenne pepper. Add as little or as much as to your taste.
4. Bring to a boil then reduce heat and simmer for 20 – 30 minutes. Remove bay leaf and enjoy.

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Nutritional Information*

• Servings: 4
• Calories per serving: 324
• Total Fat: 8.5 g
• Saturated Fat: 1.3 g
• Total Carbohydrates: 27.6 g
• Dietary Fiber: 5.0 g
• Sugar: 6.9 g
• Protein: 40.7 g

*Nutritional Information estimated using MyFitnessPal