Southwestern Chicken Stew |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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Another Nice soup/stew with lots of vegetables... Ingredients:
1/4 cup all-purpose flour |
3 lbs boneless skinless chicken breasts |
1 (8 ounce) package kielbasa, sliced |
1/4 cup olive oil |
2 tablespoons garlic, minced |
3 (14 ounce) cans low sodium chicken broth |
1 (14 ounce) can whole tomatoes, undrained (no salt added) |
1 (6 ounce) can tomato paste (no salt added) |
16 white pearl onions (in the freezer section) |
3/4 teaspoon salt (optional) |
3/4 teaspoon ground cumin |
1 teaspoon dried oregano |
1 teaspoon dried thyme |
1 bay leaf |
1/4 teaspoon red pepper flakes, crushed |
2 cups red bliss potatoes, in 1-inch chunks |
2 cups carrots, in 1-inch chunks |
2 cups zucchini, in 1-inch chunks |
1 (8 ounce) can kernel corn, drained |
Directions:
1. In a ziploc bag, place 1/4c. flour and a few of the chicken at a time and shake to coat.
2. Brown the chicken in a dutch oven in the oil; then remove the chicken and set aside.
3. Drain all but 1 tsp of the fat; saute 1 tbsp flour and the garlic in the reserved fat for 30 seconds.
4. Add broth, tomatoes (including the liquid), tomato paste, onion, salt, cumin, oregano, thyme, bay leaf and red pepper flakes.
5. Bring to a boil, then reduce the heat to low and simmer uncovered for 20 minute.
6. Add chicken and kielbasa; cover and simmer 20 minute.
7. Skim the fat off the surface; Add the potato, carrot, zucchini and corn.
8. Cover and simmer, covered, for 30 min; then serve.
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