Chicken - vegetable gumbo

8 servings

Ingredients

Quantity Ingredient
⅔ cup OKRA PODS
1 cup COARSELY CHOPPED ONIONS
1 teaspoon DRIED ITALIAN SEASONING
½ cup CELERY, CHOPPED
½ cup CHOPPED GREEN PEPPER
¼ teaspoon GARLIC POWDER
2 cans WHOLE TOMATOES *
10½ can CHICKEN BROTH
½ cup DRY SHERRY
1 teaspoon CHICKEN FLAVORED BOUILLON
¼ teaspoon SALT
¼ teaspoon PEPPER
2 cups CUBED CHICKEN BREASTS **

Directions

* WHOLE SALT FREE CANNED TOMATOES, CHOPPED, UNDRAINED ** ABOUT 1 LB. OF CHICKEN, SKINNED, BONED, FULLY COOKED ---------------------------------------------------------------------- REMOVE TIPS AND STEMS FROM OKRA, CUT INTO ¼ INCH SLICES. SET ASIDE FOR LATER. COAT A LARGE KETTLE WITH COOKING SPRAY AND HEAT TO MEDIUM HIGH HEAT. ADD ONIONS, CELERY, PEPPERS AND GARLIC. COOK FOR 5 MINUTES. ADD ALL REMAINING INGREDIENTS EXCEPT FOR THE CHICKEN AND COOK FOR ABOUT 1 HOUR OR UNTIL THE VEGETABLES ARE TENDER. ADD CHICKEN; STIR WELL. REMOVE FROM HEAT; COVER AND LET STAND FOR 5 MINUTES.

------------------------------------------------------------------------- ------------------------------------------------------------------------- PROTEIN 15⅕ / FAT 2.3 / CARBOHYDRATE 11⅖ / CHOLESTROL 36 / IRON 1.7 / SODIUM 233 / CALCIUM 81

Related recipes