American Gumbo soup

Ingredients:
chicken fillet (2 pcs.)
bacon (5 strips)
water at room temperature (500 ml)
broth (1 liter), vegetable or chicken
rice (1 tbsp.)
onion (1 head)
celery stalk (2 pcs.)
bell pepper (1 pc.)
wheat flour (50 gr.)
fresh garlic (4 cloves)
tomatoes canned in their own juice (350 gr.)
bay leaf (2 pcs.)
chili pepper flakes (1/2 tsp.), it is acceptable to replace hot ground
vegetable oil (50 ml)
salt and black pepper (to taste)

Preparation:
Cut the bacon into small pieces and put it in a wok pan. Fry until crisp. Transfer to paper towels or napkins to absorb excess oil. 

Finely chop the bell pepper, onion and celery. Fry in sunflower oil over medium heat for 5 minutes, stirring occasionally. Add salt and pepper and mix well. 

Wash the meat, dry it, and cut it into portions. Add salt and pepper, leave for 10-15 minutes. marinate. 
Add the chicken to the vegetables and fry for another 5 minutes.. Add the garlic crushed or passed through a special press. 

Add the sifted flour and mix thoroughly. Fry until the flour is browned (about 3 minutes). 

Pour in the broth, add the chopped tomatoes (it is better to remove the skin) and the bay leaf. Wait for it to boil, add salt and sprinkle with red pepper flakes. 

Rinse the rice and pour the wok into the pan with the vegetables and chicken. After re-boiling, reduce the heat and simmer for 20 minutes.
Remove the bay leaf and add the previously fried bacon. Cover and simmer for another 10 minutes. over low heat. 

Let the finished gumbo soup "rest" for a quarter of an hour and serve. If desired, sprinkle with fresh herbs. 

A recipe for any occasion.

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