Ingredients
- 2 Tbsp. Canola Or Olive Oil2 Tbsp.
- 3 Tbsp. Flour3 Tbsp.
- 1 Small Onion, Chopped1
- 1 Green Or Yellow Bell Pepper, Chopped1
- 4 Cloves Garlic, Minced4 Cloves
- 12 Ounces Boneless, Skinless Chicken Thighs, Cut Into 3/4 Inch Chunks12 Ounces
- 1 (14.5 Ounce) Can Fire Roasted Diced Tomatoes, Undrained1
- 1 Cup Chicken Broth1 Cup
- 1/2 Cup Diced Thickly Sliced Deli Margherita® Sandwich Or Stick Pepperoni (2 Ounces)*1/2 Cup
- 1 Tsp. Dried Thyme Leaves1 Tsp.
- 1 Tsp. Hot Pepper Sauce Or Chipotle Hot Pepper Sauce1 Tsp.
- 2 Cups Hot Cooked White Or Brown Rice2 Cups
- 2 Tbsp. Chopped Fresh Parsley2 Tbsp.
- *Packaged Margherita® Sliced Pepperoni May Be Substituted
Instructions
Combine the oil and flour in a large heavy saucepan. Cook over medium heat, stirring frequently, until flour is a deep golden brown color, about 8 minutes.
Add onion, bell pepper and garlic; sauté 5 minutes. Add chicken; sauté 5 minutes or until chicken is no longer pink. Add tomatoes, broth, pepperoni, thyme and hot pepper sauce; bring to a boil over high heat. Reduce heat; simmer uncovered 10 minutes or until chicken is cooked through.
Ladle gumbo into shallow bowls; top with rice and parsley.
There's Italian, and then there's Margherita
