November 2, 2012

Hearty, Kid-Friendly, Chicken Gumbo


This chicken gumbo recipe was adapted from the More-With-Less Cookbook that I use often at home.

The original recipe is called Spicy Chicken Gumbo, but I tone down the spices and omit the okra for my kids.






Hearty, Kid-Friendly, Chicken Gumbo

Saute in large, heavy pot:
1/4 Cup Butter
2 Onions, sliced
2 Cloves of Garlic, minced
1 Zucchini, large chopped pieces (***Puree and add in with tomato paste if zucchini is usually a no-go in your household, they'll never know)

Blend in:
2 Tablespoons Flour
Cook and stir over low heat until the vegetables are tender.

Add:
2 1/2 (or 14oz can) of diced tomatoes
10 oz Tomato Paste
3 Cups Chicken Stock
1 1/2 Tablespoons Salt
1/4 teaspoons Pepper
1  1/2 Tablespoons Worcestershire Sauce
1/8 teaspoons Ground Cloves
1/4 teaspoons Chili Powder (increase if you like it spicy!)
Pinch of Dried Basil
1 Bay leaf
4 (about 3 cups of meat) Chicken Breasts diced (you can also use chicken pieces with the bone-in)
Cover, and simmer for 1 hour.

Prepare rice.

When you are ready to eat, don't forget to remove the Bay Leaf.

Serve Gumbo around a mound of cooked rice.

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