| 1. |
Cut raw chicken into strips or cubes. |
| 2. |
Heat oil in a large non-stick skillet over medium-high heat until hot. |
| 3. |
Sauté garlic, onion, and bell pepper, stirring often, until onion is translucent, about 3 minutes. |
| 4. |
Season chicken with salt and pepper to taste and add to skillet. give pan a good shake every now and then to sear chicken on all sides, about 3 to 5 minutes. |
| 5. |
Add broth, tomatoes with liquid and okra. |
| 6. |
Stir to break up the okra, then cover, reduce heat and simmer 8 minutes or until everything is heated through and slightly thickened. |
| 7. |
Stir in hot sauce and season to taste. |
| 8. |
Note: if you want a thicker gumbo, turn off the heat and add the file powder and stir for another 1-2 minutes; if it becomes too thick, add additional stock or hot water. |
