It's like gumbo, but a lot less involved and just as tasty!
Step 1:
Combine flour and butter into a cast iron skillet (or big skillet) and start stirring over medium heat. Must stir constantly to avoid burning and after roughly 10 mins, mixture should be the color of a slightly used copper penny. When desired color is attained, lower heat.
Step 2:
Combine veggies and cook for another 10 or so minutes. Make sure heat is low enough to keep rue from burning but high enough to cook veggies. Stir frequently.
Step 3:
Combine the rest of ingredients and make sure chicken is cooked thoroughly by stirring often. Season to taste. Cook for another 20 minutes or so or until flavors have melded. Extra water can be added to get the proper consistency.
If tomatoes are acidy, use a tiny amount of baking soda to reduce acid. Be careful as too much will ruin the taste, so best to aim a little on the acidy side. Use no more than a "pinch" or so.
Serve over rice. Enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (193g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 95 | ||
Calories from Fat: 16 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 3.8mg | 1 % | |
Sodium 70.4mg | 2 % | |
Potassium 486mg | 13 % | |
Total Carbohydrate 18.3g | 5 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 15g | ||
Protein 3g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 95
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