INGREDIENTS

2 Tbsp Oil
1 Pound Boneless, Skinless Chicken Thigh, Cut into 1 Inch Pieces
1 Tsp Kosher Salt
2 Cups Onion, Chopped
1 Green Pepper, ¾ Inch Dice
1 Red Pepper,  ¾ Inch Dice
½ Tsp Cayenne Pepper
2 Tbsp Gumbo File Powder
¾ Cup Brown Rice
3 Pounds Zucchini, 1 Inch Dice
1 Cup White Wine
2 Cups Low-Sodium Chicken Broth
2 Cups Water
2 Tbsp Cornstarch Mixed with 2 Tbsp Cold Water
2 Tbsp Fresh Parsley, Chopped
1 Tbsp Worcestershire Sauce
2 Tbsp Molasses
Salt to Taste

INSTRUCTIONS

1.  Heat the oil in a large pot over medium high heat.  Add the chopped chicken and kosher salt.
2.  Sear the chicken for 1 minute.  Mix in the chopped onion. Toss in the chopped green and red peppers and cook for 2 minutes. Stir in the cayenne pepper and gumbo file powder, cooking for 30 seconds. Add the rice and zucchini and cook for 1 minute mixing well. Pour in the white wine and cook until reduced by ¾. Add the chicken broth and water.
3.  Bring to a simmer and cook for 15-20 minutes or until the chicken is tender and the rice is soft.
4.  In a small bowl mix the 2 tablespoons of cornstarch with the two tablespoons of cold water and pour into the gumbo while stirring to thicken. Add the chopped parsley, Worcestershire sauce, and molasses, and taste for seasoning.  Add 1 -2 teaspoons kosher salt if necessary.
Makes 6-8 servings.

Chef