Title: Carolyn's Southwestern Chicken Stew
Categories: Magazine Soup Poultry
Yield: 8 Servings
| 3 | lb | Chicken pieces; skin & fat |
| | | . removed |
| | | Flour; all-purpose |
| 1/4 | c | Olive oil |
| 2 | tb | Garlic; minced |
| 3 | cn | Chicken broth; 14oz each |
| 1 | cn | Hunt's whole tomatoes; 14oz |
| 1 | cn | Hunt's tomato paste |
| 16 | | Pearl onions |
| 1 1/2 | ts | Seasoned salt |
| 1 1/2 | ts | Ground cumin |
| 4 | | Sprigs oregano |
| 4 | | Sprigs thyme |
| 1 | | Bay leaf |
| 1/4 | ts | Red pepper flakes; crushed |
| 8 | oz | Kielbasa or smoked turkey |
| | | . sausage |
| 2 | c | New potatoes; cut in chunks |
| 2 | c | Carrots; cut into chunks |
| 2 | c | Zucchini; cut into chunks |
| 2 | c | Yellow squash, cut into |
| | | . chunks |
| 1 | cn | Whole kernal corn; 8oz |
| | | Cilantro; chopped |
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.