Chicken Gumbo

• 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
• 1 bay leaf
• Cooking spray
• 2 bone-in chicken breast halves, skinned
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 cups fat-free, lower-sodium chicken broth
• 2 cups water
• 3 tablespoons all-purpose flour
• 2 1/2 tablespoons canola oil
• 3/4 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped celery
• 1 garlic clove, minced
• 1 cup frozen sliced okra, thawed
• 1/2 teaspoon Cajun seasoning
• 1/4 teaspoon hot pepper sauce
• 1/3 cup chopped green onions

1. Cook rice and bay leaf according to rice package directions, omitting salt and fat; drain. Discard bay leaf.
2. Heat a saucepan over medium-high heat, and coat pan with cooking spray. Sprinkle chicken with salt and black pepper. Saute chicken in pan for 5 minutes. Add broth and 2 cups water; bring to a boil. Reduce heat; simmer 20 minutes. Remove chicken; shred. Reserve cooking liquid.
3. Cook flour and oil in a cast-iron skillet 15 minutes over medium heat, stirring constantly. Add onion, bell pepper, 1/2 cup celery, and garlic; cook for 4 minutes. Add cooking liquid, chicken, okra, Cajun seasoning, and hot sauce. Cook for 3 minutes. Serve over rice; sprinkle with green onions.

boil, bay leaf, cooking spray, chicken, kosher salt, black pepper, chicken broth, water, allpurpose, canola oil, onion, green bell pepper, celery, garlic, okra, cajun seasoning, hot pepper sauce, green onions

Taken from www.myrecipes.com/recipe/chicken-gumbo-0 (may not work)