Ingredients and Weight:
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 medium yellow onion, chopped
- 1 medium green bell pepper, chopped
- 1 medium red bell pepper, chopped
- 2 celery stalks, chopped
- 1 (28-ounce) can diced tomatoes
- 1 (15-ounce) can black-eyed peas, drained and rinsed
- 1 (15-ounce) can corn, drained
- 1 cup long-grain rice
- 2 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Preparation Time:
15 minutes
Cooking Time:
45 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
- Season the chicken with salt and pepper. Add the chicken to the pot and brown on all sides.
- Add the onion, bell peppers, and celery to the pot and cook until softened, about 5 minutes.
- Stir in the flour and cook for 1 minute.
- Gradually whisk in the chicken broth until smooth. Bring to a boil.
- Stir in the tomatoes, black-eyed peas, corn, rice, thyme, and oregano. Reduce heat to low, cover, and simmer for 30 minutes, or until the rice is tender and the gumbo has thickened.
- Season with additional salt and pepper, if needed.
Nutritional Information:
- Calories: 350 per serving
- Fat: 10 grams
- Protein: 25 grams
- Carbohydrates: 40 grams
Dish Characteristics:
- Savory and flavorful
- Hearty and comforting
- Perfect for a crowd
User Comments:
- "This gumbo is amazing! It's packed with flavor and has a perfect balance of spices."
- "I love the combination of chicken, vegetables, and rice. It's a great one-pot meal."
- "This is my new favorite gumbo recipe. It's easy to make and always impresses my guests."
Special Precautions and Tips:
- If you don't have chicken broth, you can use water instead.
- Gumbo can be made ahead of time and reheated when ready to serve.
- Top the gumbo with your favorite toppings, such as green onions, parsley, or hot sauce.
