Southwestern Chicken Stew
Ingredients
3 lb. chicken pieces; skin and fat removed
flour; all-purpose
1/4 C. olive oil
2 Tbsp. garlic; minced
3 cans chicken broth (14-oz. each)
1 can whole tomatoes (14-oz.)
1 can tomato paste
16 pearl onions
1-1/2 tsp. seasoned salt
1-1/2 tsp. ground cumin
4 sprigs oregano
4 sprigs thyme
1 bay leaf
1/4 tsp. 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 can whole kernal corn; (8-oz.)
cilantro; chopped
Cooking Instructions
In a bag, coat chicken with 1/4 C. flour. Bone chicken in Dutch oven in hot oil; remove and set aside. Drain drippings, except 1 tsp., from pot. Sauté 1 Tbls. 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, for 20 minutes. Add chicken and Kielbasa, cover and simmer for 20 minutes longer. Skim excess fat. Add vegetables, simmer, covered, for 30 minutes longer. Sprinkle with cilantro before serving.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)