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California Chicken Gumbo

July 2, 2009

In going with the international theme, I declare Thursday to be Cajun night. Hence, my rendition of a gumbo. Yes, I know this is not technically a “gumbo” which has sausage, okra and rice (I don’t even have Cajun seasoning!) I just simply didn’t have these ingredients on hand and I hate going to the market for a few ingredients. To keep it simple, I’ve opted for just the essential ingredients in this hearty Creole favorite: chicken, green beans, rice and a little spice.

California Chicken Gumbo

2 boneless shredded chicken breast

1 cup c0oked brown rice

2 small onions

1 cup finely chopped green beans or okra

1/2 bell pepper diced

1/2 cup tomato sauce

1 clove garlic minced

1.5 cups chicken broth

2 scallions

1 tablespoon chili powder

1 teaspoon cumin

Directions

1. Boil 1/2 cup brown rice with 1 cup chicken stock

2. In a separate pan, saute garlic and onion, stirring often, until translucent, about 2 minutes. Add in green beans and bell peppers.

3. Grill chicken over medium-high heat until cooked through, about 4 minutes a side. Transfer to a cutting board and shred into pieces.

2. Once rice is cooked through, add in the vegetable mixture and tomato sauce and cook, stirring occasionally. Stir in another 1/2 cup broth, reduce the heat to a simmer.  Stir in chili powder and cumin. Serve sprinkled with sliced scallions, if using.

Some variations to this dish would include subbing the chicken for chicken sausage, shrimp, or even calamari for a hearty seafood stew.

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