Ingredients:
3 lb Chicken pieces, skin & fat
. removed
Flour, all-purpose
1/4 cup Olive oil
2 tbsp Garlic, minced
3 can Chicken broth, 14oz each
1 can Hunt's whole tomatoes, 14oz
1 can Hunt's 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 cup New potatoes, cut in chunks
2 cup Carrots, cut into chunks
2 cup Zucchini, cut into chunks
2 cup Yellow squash, cut into
. chunks
1 can Whole kernal corn, 8oz
Cilantro, chopped
Instructions:
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.
Servings: 8
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