A ZUCCHINI-CHICKEN GUMBO APPROPRIATE FOR COOLER WEATHER STATEWIDE Edition

Heat the oil in a large pot over medium high heat, then add the chopped chicken and kosher salt. Sear the chicken for 1 minute, then mix in the chopped onion. Add the chopped green and red peppers, and cook for 2 minutes. Stir in the cayenne pepper and gumbo file, and cook for 30 seconds. Add the ri...

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Bibliographic Details
Published inThe Hartford courant
Main Authors LINDA GIUCA and CHRISTOPHER PROSPERI, Linda Giuca is The Courant's food editor. Christopher Prosperi is chef-owner of Metro Bis restaurant in Simsbury
Format Newspaper Article
LanguageEnglish
Published Hartford, Conn Tribune Publishing Company, LLC 28.09.2006
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Summary:Heat the oil in a large pot over medium high heat, then add the chopped chicken and kosher salt. Sear the chicken for 1 minute, then mix in the chopped onion. Add the chopped green and red peppers, and cook for 2 minutes. Stir in the cayenne pepper and gumbo file, and cook 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 three-quarters. Add the chicken broth and water. Bring to a simmer, and cook for 15 to 20 minutes, or until the chicken is tender and the rice is soft.
ISSN:1047-4153