Margherita^®

Spicy Pepperoni Gumbo

2		tablespoons canola or olive oil
3		tablespoons flour
1		small onion, chopped
1		green or yellow bell pepper, chopped
4		cloves garlic, minced
12		ounces boneless, skinless chicken thighs, cut into ¾ inch chunks
1		(14.5 ounce) can fire roasted diced tomatoes, undrained
1		cup chicken broth
½		cup diced thickly sliced deli Margherita® Sandwich or Stick Pepperoni (2 ounces)*
1		teaspoon dried thyme leaves
1		teaspoon hot pepper sauce or chipotle hot pepper sauce
2		cups hot cooked white or brown rice
2		tablespoons chopped fresh parsley

*Packaged Margherita® Sliced Pepperoni may be substituted.

1.		Combine the oil and flour in a large heavy saucepan. Cook over medium heat, stirring frequently, until flour is a deep golden brown color, about 8 minutes.
2.		Add onion, bell pepper and garlic; sauté 5 minutes. Add chicken; sauté 5 minutes or until chicken is no longer pink. Add tomatoes, broth, pepperoni, thyme and hot pepper sauce; bring to a boil over high heat. Reduce heat; simmer uncovered 10 minutes or until chicken is cooked through.
3.		Ladle gumbo into shallow bowls; top with rice and parsley.