A perfectly seasoned true southern classic gets some Italian flair with a hearty measure of thickly sliced Margherita® pepperoni.
2 tablespoons canola or olive oil
3 tablespoons flour
1 small onion, chopped
1 green or yellow bell pepper, chopped
4 cloves garlic, minced
12 ounces boneless, skinless chicken thighs, cut into ¾ inch chunks
1 (14.5 ounce) can fire roasted diced tomatoes, undrained
1 cup chicken broth
½ cup diced thickly sliced deli Margherita® Sandwich or Stick Pepperoni (2 ounces)*
1 teaspoon dried thyme leaves
1 teaspoon hot pepper sauce or chipotle hot pepper sauce
2 cups hot cooked white or brown rice
2 tablespoons chopped fresh parsley
*Packaged Margherita® Sliced Pepperoni may be substituted.
Combine the oil and flour in a large heavy saucepan. Cook over medium heat, stirring frequently, until flour is a deep golden brown color, about 8 minutes.
Add onion, bell pepper and garlic; sauté 5 minutes. Add chicken; sauté 5 minutes or until chicken is no longer pink. Add tomatoes, broth, pepperoni, thyme and hot pepper sauce; bring to a boil over high heat. Reduce heat; simmer uncovered 10 minutes or until chicken is cooked through.
Ladle gumbo into shallow bowls; top with rice and parsley.