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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|Serving Size: 1 Serving (730g)|
|Recipe Makes: 8|
|Calories from Fat: 116 (25%)|
|Amt Per Serving||% DV|
|Total Fat 12.9g||17 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 137.2mg||42 %|
|Sodium 1173.4mg||40 %|
|Potassium 1339.6mg||35 %|
|Total Carbohydrate 43.8g||13 %|
|Dietary Fiber 7.9g||31 %|
|Sugars, other 35.9g|
|Protein 46.8g||67 %|
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Calories per serving: 473
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