Chicken N Rice Gumbo
Dive into a bowl of hearty, soul-soothing comfort with this Chicken N Rice Gumbo—a Southern-inspired classic bursting with bold flavors and a satisfying medley of textures. Featuring tender, seared chicken thighs, aromatic vegetables, and a rich broth infused with warm spices like paprika, thyme, and a hint of cayenne pepper, this gumbo brings a cozy, homemade touch to your table. The addition of white rice cooked to perfection in the gumbo's savory base makes this one-pot wonder both nourishing and filling. With a simmered-all-day taste that’s ready in just over an hour, this recipe is perfect for weeknight dinners or weekend gatherings. Serve it hot and garnished with fresh parsley for a pop of color and freshness. Whether you’re looking for an easy gumbo recipe or a flavorful twist on chicken and rice, this dish is sure to delight!
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken thighs
- 2 tbsp Olive oil
- 1 medium Yellow onion, diced
- 1 medium Green bell pepper, diced
- 2 stalks Celery stalks, diced
- 3 cloves Garlic, minced
- 6 cups Chicken broth
- 14.5 oz Diced tomatoes (canned)
- 2 tbsp Tomato paste
- 2 pieces Bay leaves
- 1 tsp Dried thyme
- 1 tsp Paprika
- 0.5 tsp Cayenne pepper
- 0.5 tsp Ground black pepper
- 1 cup White rice, uncooked
- 2 tbsp Fresh parsley, chopped (optional, for garnish)
- 1 to taste Salt
Instructions
Season the chicken thighs with salt and set aside.
In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Add the chicken thighs to the pot and sear for about 3-4 minutes on each side, until browned. Remove the chicken and set it aside.
In the same pot, add the diced onion, green bell pepper, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the chicken broth, diced tomatoes, tomato paste, bay leaves, dried thyme, paprika, cayenne pepper, and black pepper. Stir well to combine.
Return the seared chicken thighs to the pot and bring the mixture to a simmer.
Lower the heat to medium-low and cover the pot. Let the gumbo simmer for 25 minutes, stirring occasionally.
Remove the chicken thighs from the pot and shred the meat using two forks. Discard any large pieces of fat, then return the shredded chicken to the pot.
Stir in the uncooked white rice and continue simmering for another 20-25 minutes, or until the rice is tender and has absorbed the flavors.
Taste the gumbo and adjust the seasoning with additional salt and spices, if needed.
Remove and discard the bay leaves.
Serve hot, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
2258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.2 g | 104% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 6944 mg | 302% | |
| Total Carbohydrate | 216.9 g | 79% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 30.2 g | ||
| Protein | 161.6 g | 323% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 440 mg | 34% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 4448 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
