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    Chicken: Puerto Rican Chicken Gumbo


    Source of Recipe


    Burt Wolf's Table, shared by hootowl7

    List of Ingredients




    2 tablespoons water
    1 1/2 cups diced carrots
    1 1/2 cups diced celery
    1 1/2 cups diced green bell peppers
    1 1/2 cups chopped onions
    3 boneless, skinless chicken breasts, cut into bite-size pieces
    1 1/2 cups chopped fresh or frozen okra
    1/2 cup chopped scallions
    5 cups diced potatoes
    10 cups chicken stock (low sodium)
    2 teaspoons hot sauce
    Pinch of saffron
    1/4 teaspoon white pepper
    1/4 teaspoon freshly ground black pepper
    Cooked white rice, for serving

    Recipe



    In a large saucepan or stockpot over medium-high heat, warm the water until hot. Add the carrots, celery, bell peppers, and onions, and sauté until the onions are translucent, about 5 minutes.

    Add the chicken and sauté until almost cooked through, about 3 minutes. Stir in the okra, scallions, potatoes, chicken stock, hot sauce, and seasonings. Bring to a boil over high heat.

    Reduce the heat to medium and simmer uncovered for 30 minutes, or until the potatoes are tender.

    Serve over hot, white rice.

 

 

 

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