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sweet potato chicken gumbo

Sweet Potato Chicken Gumbo with Kale Ribbons

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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Resting Time 5 minutes
Total Time 1 hour 40 minutes
Course Main
Cuisine Creole
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon
  • 1 measuring cup
  • 1 measuring spoon set

Ingredients
  

  • 2 tablespoon olive oil
  • 1 pound chicken breast diced
  • 1 medium onion chopped
  • 3 clove garlic minced
  • 1 bell pepper chopped
  • 2 stalk celery chopped
  • 2 cup chicken broth
  • 1 can diced tomatoes 14.5 ounces
  • 2 medium sweet potatoes peeled and cubed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon fresh thyme chopped
  • 2 cup kale cut into ribbons
  • 1 tablespoon Worcestershire sauce
  • 1 cup cooked rice

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add diced chicken and cook until browned, about 6-8 minutes.
  • Remove chicken from the pot and set aside.
  • In the same pot, add onion, garlic, bell pepper, and celery; sauté until soft.
  • Pour in chicken broth and diced tomatoes, stirring to combine.
  • Add sweet potatoes, salt, black pepper, paprika, cayenne pepper, and thyme.
  • Return the chicken to the pot and bring to a boil.
  • Reduce heat to low and simmer for 45 minutes, stirring occasionally.
  • Stir in kale ribbons and Worcestershire sauce; cook for an additional 10 minutes.
  • Serve the gumbo over cooked rice and let rest for 5 minutes before serving.

Notes

For a more intense flavor, make the gumbo a day ahead and let it sit in the refrigerator overnight; the flavors will meld together beautifully. Adjust the spice level by varying the amount of cayenne pepper to suit your taste. If kale is not available, spinach can be a suitable substitute.
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