Normally, I would have gone with a bean soup or a seafood gumbo, but after looking in the freezer and in the pantry, I realized I was missing some key ingredients for those choices.
But, I did have frozen okra, chicken and chorizo and this recipe called for those. So........this is what we're having today, along with some crusty artisan bread.
I hope you enjoy it as much as we do.
Spanish Chicken Gumbo
Ingredients:
Meats:
8 oz Spanish chorizo, thinly sliced
6 to 8 boneless, skinless chicken thighs
12 oz. okra, sliced or 2 cups frozen cut okra
1 green bell pepper, chopped
2 cups chopped celery
1 medium onion, chopped
5 cloves garlic, minced
1/3 cup Joe and Son’s Chipotle Olive Oil
½ all-purpose flour
4 cups chicken broth...homemade or commercially prepared
1 8 oz can finely diced tomatoes, with juice
1 8 oz.can stewed tomatoes, with juice
Salt and pepper to taste
1 Tbsp smoked paprika
Chopped scallions for garnish
Cook the chorizo in a large stock pot over medium until it releases its fat. Transfer it to a bowl and set aside.
Add the okra, celery, bell pepper, onion and garlic to the pot and cook for about 10 minutes until onions become cloudy in color. Be careful not to overcook the okra. Remove from the pot and add to the chorizo in the bowl.
Add the Chipotle Olive Oil to the pot. Whisk in the flour and cook for about 5-7 minutes until the mixture thickens and the flour becomes golden in color.
Add the broth and whisk until smooth.
Add the tomatoes, the chorizo, vegetables, chicken pieces and the smoked paprika to the thick liquid and bring to a low boil. Cook over low heat, as in a simmer, for about 40-50 minutes.
Remove the chicken; cool slightly and shred. Return the shredded chicken to the pot. Taste for seasoning.
Stir and heat to serving temperature. Garnish with the scallions.
Serve over white rice.
Serves 6-8 persons.
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