Chicken Gumbo With Rice
A hearty Southern-style chicken gumbo with tender chicken, okra, and flavorful vegetables, served over rice—perfect for comforting family dinners or gatherings.
Ingredients
Instructions
- Cut the chicken into serving pieces and wash thoroughly in cold water.
- Pat the chicken dry with a towel.
- Heat 2 tablespoons of fat in a soup kettle or large pot.
- Add the chicken and diced ham to the pot. Cover and cook for 15 minutes.
- Add salt, pepper, chopped onion, chopped green pepper, thyme, and canned tomatoes.
- Pour in the water.
- Cover the pot and let it simmer for 2 hours or until the chicken is tender.
- Add the okra to the stew.
- Cover and cook for an additional 20 minutes or until the okra is tender.
- If desired, remove the chicken from the bones before serving.
Tips & Substitutions
For a richer flavor, consider browning the chicken before adding it to the pot. If you don't have okra, you can substitute with green beans or peas. To thicken the gumbo, you can add a roux made from equal parts fat and flour. This gumbo pairs beautifully with cornbread, so consider making that as a side dish.
Serving Suggestions
Serve the chicken gumbo over a bed of cooked rice for a hearty meal. It pairs well with crusty bread or cornbread for soaking up the flavorful broth. A side salad or steamed vegetables can complement the dish nicely, balancing the richness of the gumbo. For a twist, try pairing it with American recipes that feature bold flavors.
Storage & Reheating
Leftover chicken gumbo can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over medium heat, adding a splash of water or broth if it’s too thick. It can also be frozen for up to 3 months; just thaw overnight in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Gumbo With Rice contains roughly 1493 calories, with 33g protein, 192g carbohydrates, and 66g fat. It is an excellent source of vitamin C (178% of the Daily Value), protein (67% of the Daily Value), and iron (43% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2659mg per serving (116% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken thighs instead of a whole chicken?
Yes, you can definitely use chicken thighs or even drumsticks for this gumbo. Just adjust the cooking time slightly, as thighs may cook faster than a whole stewing chicken. Ensure they are cooked through and tender before serving.
Is it necessary to use fresh okra?
While fresh okra is preferred for its texture and flavor, frozen okra works just as well in this recipe. It’s convenient and saves prep time. Just add it to the gumbo towards the end of cooking, as instructed.
What can I do if the gumbo is too spicy?
If your gumbo turns out too spicy, you can balance the heat by adding a dollop of sour cream or yogurt when serving. Alternatively, serve it over more rice to dilute the spice or add more broth to the pot to mellow the flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).