Gumbo with Chicken & Okra

What You Get

Onion

Bell pepper

Okra

Chicken thighs (see note below)

Chicken broth

Diced tomatoes

Cooked rice

Green onions

What You'll Need

Salt and freshly ground pepper

Vegetable oil

All-purpose flour

Cayenne pepper (optional)

Step 1

Slice half of the onion, reserving the rest for another use. Seed and slice the bell pepper. Rinse the okra, and trim and slice about 2 cups into rounds, reserving the rest for another use. Pat the okra completely dry with paper towels. Remove the chicken thighs from the packaging, pat dry with paper towels, and season with salt and pepper.

Step 2

In a sauté pan or Dutch oven over medium-high heat, warm 2 tablespoons vegetable oil. Add the chicken thighs, skin-side down, and sear until browned, 5 minutes per side. Transfer to a plate and set aside.

Step 3

Return the pan to the heat. Sprinkle ¼ cup flour and ½ teaspoon cayenne over the fat, if you want a kick, and whisk until browned and toasty, 5 minutes. Add the onion and bell pepper and sauté until softened, 5 minutes longer. Season with ½ teaspoon salt.

Step 4

Stir in 2 cups of the chicken broth, scraping up any browned bits from the bottom of the pan. Add the tomatoes and their juices, and the okra, and return the chicken thighs to the pan, nestling them into the mixture. Cover the pan and simmer until the chicken is fork tender, 20 minutes. Season to taste with salt and pepper.

Step 5

Toward the end of cooking, reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes. Slice a handful of green onions.

Step 6

Heap the rice into shallow bowls, top with the chicken thighs, and spoon the gumbo over. Sprinkle with the green onions and serve warm.