Chicken Gumbo with Roasted Veggie Fall Medley
Equipment
- 1 Large pot
- 1 Baking sheet
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon
- 1 measuring cup
- 1 Measuring spoons set
Ingredients
- 2 tablespoon olive oil
- 1 pound chicken thighs diced
- 1 cup onion chopped
- 1 cup green bell pepper chopped
- 1 cup celery chopped
- 2 clove garlic minced
- 3 tablespoon all-purpose flour
- 4 cup chicken broth
- 1 can diced tomatoes 14.5 ounces
- 1 teaspoon thyme
- 1 teaspoon paprika
- 1 bay leaf
- Salt and pepper to taste
- 2 cup butternut squash diced
- 1 cup Brussels sprouts halved
- 1 teaspoon rosemary
- 1 teaspoon balsamic vinegar
Instructions
- Preheat oven to 400°F (200°C).
- Heat 1 tablespoon olive oil in a large pot over medium-high heat.
- Add chicken thighs and cook until browned; remove and set aside.
- In the same pot, add onion, green bell pepper, celery, and garlic; sauté until softened.
- Stir in flour and cook for 1 minute.
- Gradually add chicken broth, stirring constantly, then add diced tomatoes.
- Return chicken to the pot and add thyme, paprika, bay leaf, salt, and pepper.
- Bring to a boil, reduce heat, and simmer for 45 minutes.
- Meanwhile, place butternut squash and Brussels sprouts on a baking sheet.
- Drizzle with 1 tablespoon olive oil, rosemary, salt, and pepper; toss to coat.
- Roast in the preheated oven for 25 minutes, until tender and golden.
- Remove bay leaf from gumbo and adjust seasoning if necessary.
- Stir in balsamic vinegar and let the gumbo rest for 10 minutes.
- Serve gumbo with roasted veggies on the side.
Notes
For a richer flavor, consider browning the chicken thighs in batches to avoid overcrowding the pot, which can lead to steaming rather than browning. Additionally, letting the gumbo rest allows the flavors to meld together, enhancing the taste. For a spicier kick, add a pinch of cayenne pepper or hot sauce to the gumbo.
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