gulf coast chumbo Recipe rj zurek

• 1 16oz bottle KC Masterpiece Chipotle and Lime marinade.
• 2 lbs. boneless skinless chicken (dark meat retains moisture better)
• 1 lb. okra, trimmed, sliced into quarter inch pieces
• 2 cups diced canned tomatoes
• Half cup diced yellow onion
• 1 can black beans
• 1 can pinto beans
• 4 oz sliced jalapenos
• 1 tablespoon minced smoked garlic
• 2 tblsp chile powder
• one half teaspoon cayenne pepper
• 8 oz cubed ham or smoked turkey
• 4 cups chicken stock
• 1 package McCormick's white chicken chili seasoning mix

1. Marinate chicken in 8-10 oz of Chipotle and Lime marinade (I know, instructions say 30 minutes or more, but the robust flavor is worth the wait).
2. Grill each side of the chicken until no longer pink inside.
3. Set aside.
4. In a large pot heat 2-3 tablespoons of canola oil over medium-high heat.
5. Cook the okra using a wooden spoon, stirring constantly, until most of the okras stickiness dissipates, 10-12 minutes.
6. Add the onions and garlic,chile powder and cayenne.
7. Add ham and cook until vegetables are soft.
8. Cut chicken into bite sized pieces, add to pot.
9. Add chicken stock, tomatoes, beans, jalapenos and McCormicks seasoning, stirring constantly.
10. Cover and simmer.
11. Let chumbo cook for 30 minutes until mixture is thick.
12. Remove from heat to adjust seasonings, if needed.
13. Serve over rice or pasta.
14. Garnish with shredded cheese, if desired.

marinade, chicken, okra, tomatoes, yellow onion, black beans, pinto beans, jalapenos, garlic, tblsp chile powder, cayenne pepper, turkey, chicken stock

Taken from www.chowhound.com/recipes/gulf-coast-chumbo-30119 (may not work)