Chicken Gumbo with Tomato

CHICKEN GUMBO WITH TOMATO

INGREDIENTS :

• 9-10 ounces boneless, skinless diced chicken breasts
• 2 tablespoons of all-purpose flour
• 1/2 cup of Italian tomatoes ( chopped, no salt added )
• 2 ounces of cooked boneless lean Virginia ham ( diced )
• 1 Bay leaf
• 1 tablespoon of vegetable oil
• 15 medium chopped scallions
• 2 medium chopped celery stalks
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dried thyme leaves
•  1/4 teaspoon black pepper
• 1 medium chopped, green bell pepper
• 2,3  minced garlic cloves 
• 2 cups of cooked long grain rice
• 1 1/2 cups low-sodium chicken broth
• 1 cup okra ( cut into 1/2" pieces )
• Hot red pepper

METHOD : 

Combine flour and oil in a small or medium non-stick skillet; cook over medium-low heat.

Stirring constantly for 5 - 8 minutes until deep golden brown.

Transfer to small bowl and set aside.

Cook chicken breast over medium heat 4 -5 minutes, in same skillet, stirring frequently until browned on all sides and cook through. 

Remove from skillet and set aside.

In same skillet, combine celery, bell pepper, garlic and scallions, cook over medium heat , stirring frequently 4 - 6 minutes until vegetable are tender. 

Stir in chicken broth, okra, tomatoes with juice, bay leaf, ham and Worcestershire sauce, black pepper and thyme.

Bring liquid to a boil.

Reduce the heat to low, simmer, covered 8-10 minutes until flavors blended.

 Add 2 tablespoon hot water to the browned flour mixture and stir until smooth.

Stir in to broth mixture, cover, simmer stirring occasionally for 15 minutes or longer until mixture is slightly thickened. 

Stir in chicken, simmer stirring frequently for 1 - 2 minutes or longer until heated through. 

Remove and discard bay leaf.

Divide rice among plates, top each with an equal chicken portion mixture.

Serve with hot red pepper sauce.