A smoky touch of paprika differentiates this chicken and chorizo recipe from the gumbo crowd.
Amount Per Serving
6ounceschorizo sausage, thinly sliced
2cupsfrozen sliced okra, cut, thawed
1green bell pepper, stemmed, seeded and chopped
4cupsreduced-sodium chicken broth or stock
29ouncescanned stewed tomatoes, undrained
12ouncesboneless skinless chicken thighs
In a Dutch oven or another large, heavy-bottomed pot, cook the chorizo over medium heat until the bottom of the pot is covered with a thin layer of fat, about 4 minutes.
Remove the chorizo to a bowl, reserving drippings in the pot.
Add the okra, celery, pepper, onion, and garlic the to the pot, and cook for 10 minutes or until vegetables are tender, stirring occasionally.
Add the cooked vegetables to the bowl with the chorizo.
Add the oil to the pot. Gradually whisk in the flour. Cook, whisking constantly, for 6 minutes or until the mixture turns a medium brown.
Gradually whisk in the broth. Add in the reserved sausage and vegetables, the undrained tomatoes, chicken, and paprika. Bring to boiling. Reduce heat and simmer gently, uncovered, for 45 minutes, stirring occasionally.
Remove the chicken to a cutting board, and shred with 2 forks.
Return the chicken to the gumbo, and heat through.
Price Per Serving
based on average national price: excludes store savings and local grocery store pricing