Chicken Gumbo
Votes: 2
Time: 1 hour 40 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 617, total fat 44 G., saturated fats 10 G., proteins 38 G., carbohydrates 17 G., fiber 2 G., cholesterol 194 mg, sodium 988 mg, sugar 4 G.
Calories 617, total fat 44 G., saturated fats 10 G., proteins 38 G., carbohydrates 17 G., fiber 2 G., cholesterol 194 mg, sodium 988 mg, sugar 4 G.
Make a thick, rich soup with celery, onion, and bell pepper, then top it with shredded chicken. Old Bay seafood seasoning and crispy fried chicken skin added at the very end give this gumbo its distinctive flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 tablespoons of vegetable oil
- 6 chicken thighs or drumsticks
- 6 tablespoons flour
- 3 cloves garlic, crushed
- 2 stalks celery, chopped
- 2 green onions, thinly sliced, green parts separated from whites
- 1 small green bell pepper, diced
- 1 onion, diced
- 4 cups chicken broth
- 1 tbsp seafood seasoning, such as Old Bay
We recommend
Recipes with similar ingredients: chicken thighs, sweet pepper, celery, Old Bay seasoning
Cooking the dish according to the recipe:
- Heat vegetable oil in a large soup pot or Dutch oven over medium-high heat. Sprinkle the chicken with salt on all sides. Place the chicken skin-side down in the pot and cook until golden brown, about 6 minutes. Flip and cook for another 2 minutes; transfer the chicken to a plate. Remove the crispy skin, cut into pieces, and set aside for serving.
- Reduce heat to medium-low and stir in flour, cooking until the resulting paste (roux) is browned and nutty in aroma, 12 to 15 minutes.
- Add the garlic, celery, white part of the green onion, bell pepper, and onion and cook until the vegetables are tender, about 6 minutes. Add the broth, seafood seasoning, and 1/2 teaspoon of black pepper. Return the chicken to the pot, bring to a simmer, and cook until the meat is tender, about 1 hour and 10 minutes.
- Remove the chicken and set it aside to cool slightly. Cut into bite-sized pieces, discarding the bones, and return the meat to the pan.
- Ladle the gumbo into deep bowls and garnish with green onions and chopped chicken skin.
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