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Southwestern Chicken Stew (Carolyn's)

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Submitted by firestorm473

Chunky Southwestern chicken stew with kielbasa, potatoes, zucchini, summer squash, and corn in a cumin-tomato broth. A Dutch oven crowd-feeder that serves 8.

YIELD

8 servings

PREP

20 min

COOK

70 min

READY

90 min

This is the kind of stew that feeds a crowd and leaves everyone reaching for seconds.

Flour-dusted chicken pieces get browned in a Dutch oven, then simmered alongside sliced kielbasa in a rich tomato broth seasoned with cumin, fresh oregano, thyme, and a pinch of red pepper flakes. Pearl onions, chunky potatoes, carrots, zucchini, yellow squash, and corn round it out into a full-on harvest bowl.

It takes about 90 minutes start to finish, but most of that is hands-off simmering. A sprinkle of fresh cilantro right before serving ties the whole thing together.

Kitchen Tips

  • Brown the chicken well before simmering. That golden crust adds layers of flavor to the broth.
  • Add the vegetables in the last 30 minutes so they stay tender with some bite instead of turning mushy.
  • Swap kielbasa for smoked turkey sausage if you want to lighten things up without losing that smoky depth.
  • Serve with crusty bread or warm cornbread to soak up every last drop of that broth.

Ingredients

3 1.4
POUNDS KG CHICKEN PIECE
skin and fat removed
1
X ALL-PURPOSE FLOUR
to taste *
¼ 59
CUP ML OLIVE OIL
2 30
TABLESPOONS ML GARLIC
minced
3 3
CANS CANS CHICKEN BROTH
14 ounes each *
1 1
CAN CAN TOMATOES
whole, 14 ounces *
1 1
CAN CAN TOMATO PASTE
16 16
EACH PEARL ONIONS *
1 ½ 7.5
TEASPOONS ML SEASONED SALT
1 ½ 7.5
TEASPOONS ML CUMIN
ground
4 4
EACH EACH OREGANO
sprigs *
4 4
EACH EACH THYME SPRIG *
1 1
EACH BAY LEAF *
¼ 1.3
TEASPOON ML RED PEPPER FLAKE
crushed
8 231.2
OUNCES ML/G POLISH KIELBASA SAUSAGE
or smoked turkey sausage
2 473
CUPS ML NEW POTATOES
cut in chunks
2 473
CUPS ML CARROTS
cut into chunks
2 473
CUPS ML ZUCCHINIS
cut into chunks
2 473
CUPS ML YELLOW SUMMER SQUASH
cut into chunks *
1 1
CAN CAN CORN
whole, 8 ounces *
1
X CILANTRO
chopped, to taste *

Directions

In a bag, coat chicken with ¼ cup flour.

Bone chicken in Dutch oven in hot oil; remove and set aside.

Drain drippings, except 1 tsp, from pot.

Sauté 1 tablespoon flour and garlic in drippings 30 seconds.

Stir in next 10 ingredients starting with chicken broth and ending with red pepper flakes.

Bring to a boil, reduce heat and simmer, uncovered, 20 minutes.

Add chicken and Kielbasa, cover and simmer 20 minutes longer.

Skim excess fat.

Add vegetables, simmer, covered, 30 minutes longer.

Sprinkle with cilantro before serving.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 312g (11.0 oz)
Amount per Serving
Calories 675 49% from fat
 % Daily Value *
Total Fat 36g 56%
Saturated Fat 10g 48%
Trans Fat 0g
Cholesterol 172mg 57%
Sodium 1095mg 46%
Total Carbohydrate 10g 10%
Dietary Fiber 3g 12%
Sugars g
Protein 112g
Vitamin A 121% Vitamin C 32%
Calcium 6% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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