Simple Chicken Gumbo
Experience the comforting flavors of the South with this *Simple Chicken Gumbo*, a warm and hearty one-pot meal perfect for weeknight dinners or cozy gatherings. Packed with tender, seasoned chicken thighs, a medley of fresh vegetables including onions, celery, and green bell pepper, and the option of adding okra for authentic flair, this classic Cajun-inspired dish delivers bold, smoky flavors in every bite. The secret lies in the rich, nutty roux, carefully browned to perfection, and a flavorful broth infused with Cajun seasoning and aromatic bay leaves. Ready in just one hour, this gumbo is served best over fluffy white rice, making it a filling and delicious dish that’s sure to please. Whether you're a gumbo enthusiast or a first-timer, this straightforward recipe ensures effortless success! Perfect for those searching for "easy gumbo recipes" or "chicken gumbo with rice," it’s a must-try addition to your dinner rotation.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 14-ounce can canned diced tomatoes
- 1 cup okra, sliced (optional)
- 1 tablespoon cajun seasoning
- 2 bay leaves
- 4 cups cooked white rice (optional, for serving)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of vegetable oil over medium-high heat. Add the chicken thighs and sear for 2-3 minutes per side until golden brown. Remove the chicken and set it aside.
Lower the heat to medium and add the remaining 1 tablespoon of vegetable oil to the pot. Sprinkle in the flour and stir constantly to make a roux. Cook for 5-7 minutes, stirring, until the roux is golden brown and smells nutty.
Add the diced onion, green bell pepper, celery, and minced garlic to the roux. Cook for 5 minutes, stirring occasionally, until the vegetables are softened.
Pour in the chicken broth and stir well to combine. Add the canned diced tomatoes, okra (if using), cajun seasoning, and bay leaves.
Return the seared chicken thighs to the pot, submerging them in the broth. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 30 minutes.
Remove the cooked chicken thighs from the pot and shred the meat using two forks. Discard any excess fat or cartilage. Return the shredded chicken to the gumbo.
Taste the gumbo and adjust the seasoning with additional salt or cajun seasoning if needed.
Serve the gumbo hot, ladled over cooked white rice if desired. Enjoy your hearty bowl of chicken gumbo!
Nutrition Facts
Calories |
2855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.6 g | 134% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 28.6 g | ||
| Cholesterol | 575 mg | 192% | |
| Sodium | 7662 mg | 333% | |
| Total Carbohydrate | 308.7 g | 112% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 27.7 g | ||
| Protein | 166.2 g | 332% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 607 mg | 47% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 4375 mg | 93% | |
*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.
