Gumbo Style Chicken Creole

Cooked leftover chicken can be tossed into this gumbo and simmered with tomatoes, garlic, chili peppers, a little of this and a little of that. Serve over hot cooked rice.

INGREDIENTS:

1/4 cup oil for frying 1/4 cup all-purpose flour 1 green bell pepper, chopped 1 onion, chopped 3 cloves garlic, minced 2 cups cooked, chopped chicken breast meat 1 (14.5 ounce) can diced tomatoes with green chile peppers, with liquid 1 cup chicken broth

2 tablespoons chopped fresh parsley 2 teaspoons Worcestershire sauce 1 teaspoon soy sauce 1 teaspoon white sugar 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/2 tsp. thyme 1/4 tsp. cayenne

DIRECTIONS:

1.	Heat oil in a large skillet over high heat. Stir in flour and cook, stirring constantly, for 5 minutes or until mixture is the color of a copper penny. Reduce heat to low and stir in bell pepper and onion. Cook 10 to 15 minutes, or until tender, stirring occasionally. Add garlic and cook 2 minutes.
2.	Add chicken, tomatoes with green chile peppers, chicken broth, parsley, Worcestershire sauce, soy sauce, sugar, salt, pepper, thyme and cayenne. Stir together, cover and simmer for 20 minutes.