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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The cooked flour and oil mixture, known as roux, thickens this gumbo-inspired stew. Marinara sauce adds body, enriches the color and taste, and provides slightly tangy notes for a more rounded flavor. Ingredients:
3 tablespoons all-purpose flour |
2 tablespoons olive oil |
2 cups chopped onion |
1 cup chopped green bell pepper |
1 cup chopped celery |
1/4 teaspoon dried thyme |
4 ounces diced chicken andouille sausage |
4 garlic cloves, minced |
1/4 teaspoon ground red pepper |
12 ounces skinless, boneless chicken thighs, cut into 1-inch pieces |
1 1/2 cups lower-sodium marinara sauce (such as mccutcheon's) |
1 1/2 cups fat-free, lower-sodium chicken broth |
1/2 cup chopped green onions |
3 cups hot cooked white rice |
Directions:
1. Heat flour and oil in a Dutch oven over medium-low heat; cook for 5 minutes or until lightly browned, stirring frequently with a whisk. Add onion, bell pepper, celery, thyme, sausage, and garlic; increase heat to medium-high, and cook for 5 minutes, stirring mixture frequently. Add ground red pepper and chicken; cook for 1 minute. Stir in marinara sauce and chicken broth; bring to a boil, stirring frequently. Cover, reduce heat, and simmer 20 minutes or until chicken is tender. Remove from heat; stir in green onions. Serve over rice.
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