Categories: chili, chowder, gumbo, stew

Ingredients

• 8 oz. Spanish chorizo, thinly sliced
• 12 oz. okra, sliced or 2 cups frozen cut okra
• 2 stalks celery, chopped
• 1geen pepper, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1/2 cup canola oil
• 1/2 cup all-purpose flour
• 4 cups reduced-sodium chicken broth
• 2 14 1/2oz. cans stewed tomatoes, undrained
• 12 oz. skinless, boneless chicken thighs
• 1 Tbsp. smoked paprika

Directions

1. Cook chorizo in a 4 to 6 quart Dutch oven over medium heat until a thin layer of fat forms. Transfer chorizo to a bowl.
2. Add okra, celery, green pepper, onion and garlic; cook and stir 10 minutes. Place in bowl with chorizo.
3. Add canola oil to pot. Whisk in flour until mixture thickens and turns a medium brown, about 6 minutes. Whisk in broth.
4. Add tomatoes, reserved chorizo and vegetables, chicken, and paprika. Bring to boiling. Simmer gently, uncovered, 45 minutes.
5. Remove chicken, coll. Shred with fork. Return to pot. Heat through.
6. Serve over prepared white rice.

7. per serving: 401 cal. 19 g carb.

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