Ingredients
2 Tbsp.
Canola Or Olive Oil
2 Tbsp.
3 Tbsp.
Flour
3 Tbsp.
1
Small Onion, Chopped
1
1
Green Or Yellow Bell Pepper, Chopped
1
4 Cloves
Garlic, Minced
4 Cloves
12 Ounces
Boneless, Skinless Chicken Thighs, Cut Into 3/4 Inch Chunks
12 Ounces
1
(14.5 Ounce) Can Fire Roasted Diced Tomatoes, Undrained
1
1 Cup
Chicken Broth
1 Cup
1/2 Cup
Diced Thickly Sliced Deli Margherita® Sandwich Or Stick Pepperoni (2 Ounces)*
1/2 Cup
1 Tsp.
Dried Thyme Leaves
1 Tsp.
1 Tsp.
Hot Pepper Sauce Or Chipotle Hot Pepper Sauce
1 Tsp.
2 Cups
Hot Cooked White Or Brown Rice
2 Cups
2 Tbsp.
Chopped Fresh Parsley
2 Tbsp.
*Packaged Margherita® Sliced Pepperoni May Be Substituted
Directions
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
