Carolyns Southwestern Chicken Stew
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Yield: 8 Ready in 1 hours
2 people trying soon
|1/4 colive oil|
|3 14-oz cnChicken broth, canned|
|2 cYellow squash; cut into chunks|
|3 lbChicken pieces, skinless; fat removed|
|1/4 tsRed pepper flakes; crushed|
|2 cZucchini; cut into chunks|
|1 1/2 tsGround cumin|
|8 ozKielbasa; or smoked turkey sausage|
|16 Pearl onions|
|2 cCarrots; cut into chunks|
|1 8-oz cnWhole kernal corn|
|2 tbGarlic; minced|
|1 1/2 tsSeasoned salt|
|2 cNew potatoes; cut in chunks|
|1 Bay leaf|
Carolyns Southwestern Chicken Stew Preparation
In a bag, coat chicken with 1/4 cup flour. Bone chucken in Dutch oven in hot oil; remove and set aside. Drain drippings, except 1 tsp, from pot. Saute 1 Tbsp 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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