1 tablespoon olive oil
1 green pepper, chopped
4 stalks celery, chopped
2 cups chicken broth
2 chicken breasts, cut into 2 inch pieces
1 cup brown rice
4 (15 oz) cans black eyed peas, with juice
1 can diced tomatoes and green chilies
1 can diced tomatoes
2 cloves garlic, minced
Fresh basil (for topping)
Heat oil in a large pot and cook chicken pieces until done. Set chicken aside.
In the same pot, sauté onion, garlic, green pepper, and celery until tender.
Pour in chicken broth, add rice, cooked chicken, black eyed peas, diced tomatoes with green chilies, and diced tomatoes. Stir to combine.
Bring mixture to a boil, reduce heat to low and simmer for about an hour.
Chop fresh basil and sprinkle on top of gumbo before serving.