Carolyn's Southwestern Chicken Stew

Carolyn's Southwestern Chicken Stew

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  • 3 lb
    chicken, pieces
  • ·
    all purpose flour
  • 1/4 c
    olive oil
  • 2 Tbsp
    garlic clove, minced
  • 28 oz
    chicken broth
  • 14 oz
    tomatoes, canned whole
  • 1 can(s)
    tomato paste
  • 16
    pearl onions
  • 1.5 tsp
    seasoned salt
  • 1.5 tsp
    cumin, ground
  • 4
    oregano sprigs
  • 4
    sprigs fresh thyme
  • 1
    bay leaf
  • 1/4 tsp
    red pepper flakes
  • 8 oz
  • 2 c
    carrots, cut in pieces
  • 2 c
    zucchini, cut in chunks
  • 2 c
    yellow squash, cut in chunks
  • 8 oz
    corn, drained
  • 5
    new potatoes, cut in chunks
  • ·
    cilantro, chopped

How to Make Carolyn's Southwestern Chicken Stew


  1. In a bag, coat chicken with 1/4 cup flour.
  2. Cook chicken in dutch oven in hot oil; remove and set aside.
  3. Drain drippings, except 1 teaspoon, from pot.
  4. Saute 1 tablespoon flour and garlic in drippings 30 seconds.
  5. 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.
  6. Add chicken and kielbasa, cover and simmer 20 minutes longer.
  7. Skim excess fat; Add vegetables, simmer, covered, 30 minutes longer.
  8. Sprinkle with cilantro before serving.

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About Carolyn's Southwestern Chicken Stew

Course/Dish: Chicken Soups
Other Tag: Quick & Easy

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