Chicken Gumbo
Portion Size: 1 ½ cups
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 4 ½ – 5 lbs. chicken, pieces or 2 ½ lbs. boneless skinless chicken breasts, diced | |
| ¼ cup flour | |
| 3 slices bacon | Chopped |
| 5 cups water | |
| 2 cups stewed tomatoes | |
| 1 cup no salt added whole kernel corn | |
| 1 cup okra | Washed, trim and sliced. |
| 1 large green pepper | Washed, trim and chopped. |
| 1/2 teaspoon salt | |
| 1/2 cup onion | Wash, peel and dice |
| 1/2 cup rice | |
| 6 cups water | |
| 3 tablespoons quick cooking tapioca |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Sauté bacon in large soup kettle. | |
| 2 | Dredge chicken with flour. Add chicken to bacon. | |
| 3 | Brown chicken on both sides. Cover with 4 cups of water. | |
| 4 | Simmer uncovered until meat falls from the bones (about 1 hour). Strain the stock and reserve. | |
| 5 | Remove chicken from the bone and chop the chicken. | |
| 6 | Add tomatoes, corn, okra, green pepper, salt, onion, rice, tapioca, and 6 cups water to the stock. | |
| 7 | Simmer uncovered for about 30 minutes until vegetable are tender. | |
| 8 | Add chicken and heat. | Cook until internal temperature reaches 165°F. |
Posted in Chicken Dinner Recipes
