Frozen Vegetable Mix Key To Easy Chicken Gumbo
[2008-7-21]
Tag : frozen green peppers
I always welcome repeat contributors to the "5:30 Challenge." Onereader who certainly knows his way around the kitchen is AndrewLyons of Atlanta, who has provided "5:30 Challenge" with some ofits best reader recipes over the years.
He sends in a version of gumbo that he perfected after a couple ofattempts. His secret ingredient is a bag of Publix frozen gumbo mixthat has okra, red peppers, onions and corn. He writes: "Igenerally try to use fresh ingredients, but the quality of thisfrozen mix was very good and really convenient."
I agree. It had good flavor and texture. I noticed that the packagesuggested adding stewed tomatoes. As Lyons did, I gave this recipea couple of tries, once using chicken broth as Lyons recommends andagain using stewed flavored tomatoes. Lyons' version provided alightly seasoned meal, but I also liked it with the tomatoes, whichI thought added a more gumbo-like flavor.
Lyons advises placing the chicken on top of the gumbo, instead ofadding it back to the mixture, to keep a crisper crust, and Iagree.
To make the meal, add white rice and corn bread.
EASY CHICKEN GUMBO
4 servings
● 1/3 cup all-purpose flour
● 1 pound boneless, skinless chicken breasts cut into 1-inchpieces
I always welcome repeat contributors to the "5:30 Challenge." Onereader who certainly knows his way around the kitchen is AndrewLyons of Atlanta, who has provided "5:30 Challenge" with some ofits best reader recipes over the years.
He sends in a version of gumbo that he perfected after a couple ofattempts. His secret ingredient is a bag of Publix frozen gumbo mixthat has okra, red peppers, onions and corn. He writes: "Igenerally try to use fresh ingredients, but the quality of thisfrozen mix was very good and really convenient."
I agree. It had good flavor and texture. I noticed that the packagesuggested adding stewed tomatoes. As Lyons did, I gave this recipea couple of tries, once using chicken broth as Lyons recommends andagain using stewed flavored tomatoes. Lyons' version provided alightly seasoned meal, but I also liked it with the tomatoes, whichI thought added a more gumbo-like flavor.
Lyons advises placing the chicken on top of the gumbo, instead ofadding it back to the mixture, to keep a crisper crust, and Iagree.
To make the meal, add white rice and corn bread.
EASY CHICKEN GUMBO
4 servings
● 1/3 cup all-purpose flour
● 1 pound boneless, skinless chicken breasts cut into 1-inchpieces
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