Recipe for Latin Gumbo 
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Yield:
6
Ingredients:
Amount Ingredient
1 lb boneless skinless chicken breast halves
1/2 tsp salt
1/2 tsp cumin
1 cup chopped onion
1/3 cup olive oil
1/2 cup flour
1 x (49.5 oz.) can chicken broth
1 x (14.5-oz.) can chopped tomatoes in juice
1/2 cup jicama
2 x poblano chilies, roasted, chopped (see note)
2 tbl chipotle peppers in adobo sauce, chopped fine
1 tsp cumin
1 tsp oregano
3 cup zucchini slices
1 cup ripe olives, halved
1/2 lb raw medium shrimp
Instructions:
Instructions: Sprinkle chicken with salt and 1/2 teaspoon cumin; lightly brush with oil.

Place in baking pan. Bake at 375 degrees for 25 minutes or until done.

Cool; cut into 1-inch pieces.

Saute onion in 1/3 cup oil. Blend in flour; cook 5 to 10 minutes or until flour is lightly browned. Blend in broth. Add tomatoes, jicama, chilies, peppers, cumin and oregano. Simmer 30 minutes. Stir in chicken, zucchini and olives. Return to boil; simmer 10 minutes. Add shrimp, simmer 5 minutes or
until shrimp are done. To serve, place a 1/2-cup mound of rice in center of bowl; surround with gumbo.

Yield: Serves 6

Note: Chopped green chilies can be substituted for poblano chilies.

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