Chicken Gumbo (Makeover)

Ingredients

• 1 cup rice long-grain white uncooked
• 1 serving water for on rice package
• 0.5 cup flour all-purpose
• 1 tablespoon vegetable oil 
• 3 lb irish oats whole skinless
• 1 cup onion chopped (1 large)
• 1 cup bell pepper green chopped (1 medium)
• 1 cup celery chopped (2 medium stalks)
• 3 cloves garlic powder finely chopped
• 2  bay leaves dried
• 1 teaspoon thyme leaves dried
• 1 teaspoon salt 
• 0.5 teaspoon pepper 
• 28 oz canned tomatoes diced organic undrained canned
• 1.8 cups chicken broth (from 32-oz carton)
• 2 teaspoons browning sauce 
• 1 teaspoon sauce of the chicken from the turbo broiler 
• 1.5 cups okra frozen thawed (from 16-oz bag)
• 1 tablespoon parsley fresh chopped

Equipment

• pot
• dutch oven

Directions

1. Cook rice in water as directed on package, omitting butter and salt; keep warm.
2. Meanwhile, in 8-quart stockpot or Dutch oven, stir flour constantly over medium-low heat until flour is deep brown.
3. Remove from stockpot; set aside.
4. In same stockpot, heat oil over medium heat.
5. Add chicken pieces, onions, bell pepper, celery, garlic, bay leaves, thyme, salt and pepper; cook 8 to 10 minutes, turning chicken pieces and stirring frequently, until chicken is browned and vegetables are tender.
6. Stir in browned flour, tomatoes, broth, browning sauce and pepper sauce until well mixed.
7. Heat to boiling. Reduce heat; cover and simmer 50 minutes. Stir in okra; cover and simmer 20 minutes longer.
8. Remove chicken from stockpot; cool about 10 minutes or just until cool enough to handle.
9. Remove bones from chicken; discard bones.
10. Cut chicken into bite-size pieces; return to stockpot. Cook until thoroughly heated.
11. Remove bay leaves.
12. Serve over cooked rice; sprinkle with parsley.