Chicken Gumbo (Makeover)

 

1

cup uncooked regular long-grain brown or white rice

Water called for on rice package

1/2

cup Gold Medal® all-purpose flour

1

tablespoon olive or vegetable oil

1

cut-up whole chicken (3 to 3 1/2 lb), skin removed

1

cup chopped onions (1 large)

1

cup chopped green bell pepper (1 medium)

1

cup chopped celery (2 medium stalks)

3

cloves garlic, finely chopped, or 1/2 teaspoon garlic powder

2

dried bay leaves

1

teaspoon dried thyme leaves

1

teaspoon salt

1/2

teaspoon pepper

1

can (28 oz) Muir Glen® organic diced tomatoes, undrained

1 3/4

cups Progresso® chicken broth (from 32-oz carton)

2

teaspoons browning and seasoning sauce

1

teaspoon hot pepper sauce

1 1/2

cups (from 16-oz bag) or 1 box (9 or 10 oz) frozen cut okra, thawed

1

tablespoon chopped fresh parsley

• 1 Cook rice in water as directed on package, omitting butter and salt; keep warm.
• 2 Meanwhile, in 8-quart stockpot or Dutch oven, stir flour constantly over medium-low heat until flour is deep brown. Remove from stockpot; set aside.
• 3 In same stockpot, heat oil over medium heat. Add chicken pieces, onions, bell pepper, celery, garlic, bay leaves, thyme, salt and pepper; cook 8 to 10 minutes, turning chicken pieces and stirring frequently, until chicken is browned and vegetables are tender.
• 4 Stir in browned flour, tomatoes, broth, browning sauce and pepper sauce until well mixed. Heat to boiling. Reduce heat; cover and simmer 50 minutes. Stir in okra; cover and simmer 20 minutes longer.
• 5 Remove chicken from stockpot; cool about 10 minutes or just until cool enough to handle. Remove bones from chicken; discard bones. Cut chicken into bite-size pieces; return to stockpot. Cook until thoroughly heated. Remove bay leaves. Serve over cooked rice; sprinkle with parsley.