Hatch Green Chile Gumbo

  1. Brown 2 Lb. chicken thighs with 1/4 cup oil on medium heat. Season with salt and pepper; 2 min on both sides Remove
  2. Cook 8 oz andouille sausage, chopped 5 slices bacon chopped Remove
  3. Add remaining 1/4 c. oil on medium heat Make roux with 1 cup flour about 8 min. Add 2 stalk celery diced 1 sm. onion diced 1 sm. bell pepper, diced cook until softened about 5 min
  4. Stir in 1/4 tsp cayenne, 6 cloves garlic 2 cans tomatoes Cook for a few min
  5. Add meat and 4 cups broth; simmer 30 min until thickened and chicken cooked
  6. Pull meat off chicken bones and return to pot. season with salt and pepper
  7. Serve with rice, hot sauce, and hatch chiles.

#dinner

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