This gumbo has a warming heat, thanks to a generous helping of chopped poblano chiles. Juicy chicken thighs, tender shrimp and microwavable brown rice ensure that one bowl is hearty, filling and convenient.
How to Make It
1. Heat 1 tablespoon oil in a Dutch oven over medium-high. Add chicken, and cook 2 minutes on each side. Remove from pan; let stand 10 minutes. Slice across the grain.
2. Reduce heat to medium-low. Add 5 tablespoons oil to pan. Stir in flour; cook 25 minutes, stirring frequently with a whisk until the color of melted semisweet chocolate.
3. Stir in okra, onion, poblano chile, celery, and garlic. Increase heat to medium-high; cook 3 minutes. Stir in wine; cook 2 minutes. Add stock, water, red pepper, salt, and tomatoes; bring to a boil. Reduce heat; simmer 15 minutes. Add chicken and shrimp; cook 3 minutes. Stir in vinegar, black pepper, and cooked rice; cook 1 minute. Top with sliced scallions.
Also appeared in: Cooking Light, September, 2021,Soups & Stews