Braised Chicken Gumbo (kind of) - Leftovers from Wine & Tomato Chicken dinner

Did you make the crock-pot Wine & Tomato Braised Chicken and now have you have a butt-load of left overs? I did. Good thing there's a recipe for that...

I lived in Louisiana for a little while and know some good gumbo.  This isn't really what I'd call gumbo, but it kind of has that flavor and it's a lot easier. 

1 tbsp extra-virgin olive oil
1 medium red or green bell pepper diced ( I did NOT use this because I hate bell pepper more than anything)
2 tbsp flour
2 Cups leftover shredded chicken from Wine & Tomato chicken
2 Cups left over sauce from Wine & Tomato chicken dinner
2 Cups chicken broth
1 Cup frozen okra
3/4 C instant brown or white rice
1/4 tsp cayenne pepper or hot sauce

1. Heat oil in a large saucepan over medium heat. 
2. Add peppers and flour, stirring until peppers soften and the flour turns golden brown, about 2 minutes.
3. Add chicken, sauce, broth, okra, rice and hot sauce.  Bring to a boil.
4. Reduce heat and bring to simmer until okra is tender and rice is cooked, about 10 minutes. 

Add more hot sauce to taste. I like mine spicy. You'll still end up with a lot of leftovers, but hey they make great lunches for work.