INGREDIENTS
2 Tbsp Oil
1 Pound Boneless, Skinless Chicken Thigh, Cut into 1 Inch Pieces
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.
Metro Bis
Owner Christopher Prosperi
928 Hopmeadow
Simsbury, CT
(860) 651-1908
www.metrobis.com