Southwestern Chicken Stew (Carolyn's)
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 servingsPREP
20 minCOOK
70 minREADY
90 minThis 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
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.
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