Southwestern Chicken Stew (Carolyn's)

Yields:	8 servings
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	Preparation	20 minutes
	Cooking	70 minutes
	Ready In	90 minutes

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Ingredients

3	pounds	chicken pieces	skin and fat removed
1	x	flour, all-purpose
1/4	cup	olive oil
2	tablespoons	garlic	minced
3	cans	chicken broth	14 ounes each
1	can	tomatoes	whole, 14 ounces
1	can	tomato paste
16	each	pearl onions
1 1/2	teaspoons	seasoned salt
1 1/2	teaspoons	cumin	ground
4	each	oregano	sprigs
4	each	thyme sprigs
1	each	bay leaf
1/4	teaspoon	red pepper flakes	crushed
8	ounces	kielbasa	or smoked turkey sausage
2	cups	new potatoes	cut in chunks
2	cups	carrots	cut into chunks
2	cups	zucchini	cut into chunks
2	cups	yellow squash	cut into chunks
1	can	corn kernels	whole, 8 ounces
1	x	cilantro	chopped

Directions

In a bag, coat chicken with 1/4 cup flour.

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

Drain drippings, except 1 tsp, from pot.

Saute 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.

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Member Review

Beef Ziti Casserole

I was very impressed with this meal. It's easy to make, and was delicious. I did, however, make it with cream of chicken soup instead of the mushroom soup. Excellent flavor. Good combination of veggies, meat and pasta.

Reviewed by jamysuderman

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