Zylo AI Logo
recipes

Low FODMAP Dutch Oven Chicken and Chorizo Gumbo Recipe

Gluten Free
Lunch
Main Dishes
Paleo
Quick Easy
★★★★☆
4.9/5
(2216 reviews)
By Zylo Nutritionist Team
Low FODMAP Dutch Oven Chicken and Chorizo Gumbo
Zylo Recipes

Description

This Chicken and Chorizo Gumbo is a celebration of flavors, a hearty one-pot meal designed to bring people together. Imagine tender chicken mingling with the smoky depth of chorizo, all simmered to perfection in a rich, flavorful broth. Naturally gluten-free and dairy-free, this gumbo embraces wholesome ingredients and delivers a comforting experience with every spoonful.

The absence of onions is hardly noticed, as okra steps in to lend its unique, silky texture, creating a gumbo that is both satisfying and gentle on the stomach. The vibrant color of the stew hints at the symphony of spices within, carefully balanced to enhance the natural flavors of the chicken and chorizo. Each bite is an explosion of savory goodness, with the smoky notes playing against the subtle sweetness of the vegetables and the comforting warmth of the broth.

The beauty of this gumbo lies in its simplicity. Despite its complex flavors, it requires minimal effort, making it an ideal dish for weeknight dinners or weekend gatherings. The ingredients meld together effortlessly in a Dutch oven, creating a depth of flavor that belies the hands-off cooking process.

The result is a nourishing and deeply satisfying meal that warms you from the inside out. This gumbo is incredibly versatile. Enjoy it as a complete meal on its own, savoring the rich broth and tender pieces of chicken and chorizo.

Alternatively, ladle it over a bed of fluffy rice or creamy mashed potatoes for a heartier dish. For those seeking a lighter option, cauliflower rice makes an excellent low-carbohydrate accompaniment. Leftovers, if you have any, are a treat.

The flavors deepen and meld even further overnight, making it the perfect make-ahead meal. Store it in the refrigerator for up to a week, or freeze it for longer-term enjoyment. Reheating brings the gumbo back to life, filling your kitchen with its irresistible aroma and reminding you of its comforting embrace.

Preparation Time

Prep Time
15 min
Cook Time
40 min
Total Time
55 min

Nutrition Information

Per 1 portion serving
C
Calories
500 Kcal
C
Carbs
25 g
Fi
Fiber
8 g
Sugar
5 g
P
Protein
45 g
C
Fats
30 g
Saturated Fats 10 g
Unsaturated Fats 15 g
Cholestrol 150 mg
Sodium 700 mg
Potassium 600 mg
AI logo Zylo AI

Your Personal
Nutrition
Guide

Avatar 1 Avatar 2 Avatar 3 Avatar 4
More than 230K
downloads
4.9/5 out of 3k reviews

GET IT ON

Google Play

Download on the

App Store

Ingredients

    1.
    Chicken thigh, skin removed before eating
    Chicken thigh, skin removed before eating
    900 g
    2.
    Paprika
    Paprika
    1 tbsp
    3.
    Smoked / Sweet Paprika
    Smoked / Sweet Paprika
    2 tsp
    4.
    Cayenne
    Cayenne
    1 tsp
    5.
    Salt, sea salt
    Salt, sea salt
    0.5 tsp
    6.
    Black pepper, ground
    Black pepper, ground
    0.5 tsp
    7.
    Chorizo
    Chorizo
    150 g
    8.
    Celery, raw
    Celery, raw
    125 g
    9.
    Green bell peppers, raw
    Green bell peppers, raw
    200 g
    10.
    Red bell peppers, raw
    Red bell peppers, raw
    75 g
    11.
    Okra, cooked from fresh
    Okra, cooked from fresh
    250 g
    12.
    Chicken Bone Broth 500ml
    Chicken Bone Broth 500ml
    1 serving
    13.
    Tomato, canned
    Tomato, canned
    14 oz
    14.
    Thyme, fresh
    Thyme, fresh
    2 tbsp
    15.
    Bay leaf
    Bay leaf
    2 teaspoon
    16.
    Arrowroot flour
    Arrowroot flour
    2 tbsp
    17.
    Tap water
    Tap water
    2 tbsp

Instructions

    1.
    Score the chicken thighs with a sharp knife and place them in a large bowl. Add the paprika, sweet paprika, cayenne pepper, a pinch of salt, and a good grind of black pepper. Massage the spices into all the chicken. Set them aside.
    2.
    Dice the chorizo into rounds, set them aside. Heat the Dutch oven over medium heat. Add the chorizo and fry until slightly crispy and the fat begins to melt. Remove the chorizo using a slotted spoon and set it aside.
    3.
    Dice the celery and peppers into small cubes. Add the celery to the Dutch oven and cook for 5 minutes until it starts to soften. Add the chopped peppers and cook for a further 2 minutes.
    4.
    Remove the stalk ends from the okra. Dice into -inch rounds. In the same Dutch oven, add the okra and continue to cook for 5 minutes until they begin to soften.
    5.
    Pour in the canned chopped tomatoes and the hot chicken stock. Add the bay leaves and thyme sprigs. Stir through. In a small bowl, add the arrowroot flour with 2 tablespoons of cold water. Stir to dissolve then add to the mixture and stir with a wooden spoon until it thickens slightly. Carefully place the chicken thighs into the Dutch oven allowing space between them and toss in the chorizo pieces. Ensure all the chicken, chorizo and okra are submerged in the sauce.
    6.
    Cover the Dutch oven with the lid and leave to simmer for 30 minutes. Remove the lid and continue to simmer for a final 10-15 minutes to allow the gumbo sauce to reduce and thicken. Remove and discard the bay leaves and thyme sprigs.
    7.
    Taste the gumbo and check for seasoning. Season again if necessary. Ladle into shallow bowls and serve with freshly chopped parsley and alongside boiled rice, potato, or gluten-free bread (optional).