Southwestern Chicken Stew |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 68 |
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Serve with warm crusty bread to soak up all the flavorful broth. Ingredients:
3 lbs chicken tenders fat removed |
all purpose flour |
1/4 c olive oil |
2 tbsp minced garlic |
3 141/2 oz cans chicken broth |
1 141/2 oz can whole tomatoes, undrained |
1 6oz can tomato paste |
16 pearl onions (canned but not pickled are easier than fresh) |
11/2 tsp ground cumin |
11/2 tsp seasoned salt |
bay leaf |
4 sprigs each: oregano & thyme, or 1 tsp each dried |
pinch to taste crushed red pepper flakes |
8 oz smoked sausage cut into bite size rounds ( i add more) |
1 sm can corn |
2 cups each: chopped new potatoes, carrots, zucchini and yellow squash (1 inch chunks) |
chopped cilantro or italian flat leaf parsley optional |
Directions:
1. Coat chicken pieces in a bag with flour.
2. Brown in dutch oven in hot oil., remove and set aside.
3. Drain drippings except for 1 tsp from pot.
4. Saute 1 tbsp flour and garlic in drippings for 30 seconds.
5. Stir in next 10 ingredients strting withbroth and ending with red pepper flakes.
6. Bring to boil, reduce heat and simmer, uncovered, 20 min.
7. Add chicken and sausage, cover and simmer another 20 min.
8. Skim excess fat if any.
9. Add vegetables, simmer, covered 30minutes or longer.
10. Add corn and heat few more minutes.
11. Sprinkle with cilantro or parsley if desired.
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