From Sandi's Recipe File

Presents

"Chicken Gumbo"

Recipe Source:
November 1999 Issue
Reader's Digest

Serving Size: Makes 4 servings

Amount Ingredient

2 tablespoons unsalted butter or margarine

2 tablespoons all purpose flour

1 medium size yellow onion, finely chopped

1 medium size stalk celery, finely chopped

1 medium size sweet green pepper, cored, seeded, and finely chopped

2 cloves garlic, minced

2 cups canned crushed tomatoes

2 cups canned chicken broth

1/2 teaspoon each salt and black pepper

10 ounce package frozen sliced okra, unthawed

1 pound skinned and boned chicken breasts, cut into 1/2 inch cubes

1 1/3 cups quick cooking white rice

Preparation Instructions:

Place the butter in a microwave safe measure, cover with wax paper, and microwave on High for 35 to 40 seconds. Blend in the flour, cover with wax paper, and microwave on High, without stirring, until golden brown - 3 to 4 minutes. Transfer to an ungreased microwave safe casserole and mix in the onion, celery, green pepper, and garlic. Cover with the lid and microwave on High until the onion, celery, and green pepper are limp - about 5 minutes - stirring once midway. Mix in the tomatoes, stock, salt, and pepper, cover, and microwave on High for 5 minutes, stirring once midway. Add the okra and chicken. Cover and microwave on High until the okra is just cooked and the chicken is no longer pink on the inside - 10 to 12 minutes - stirring every 4 minutes to break up the okra. Meanwhile, cook the rice according to package directions. To serve, spoon a mound of rice into 4 soup bowls and ladle the steaming gumbo on top. Serves 4.

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