Southwestern Chicken Stew
From dsuewies 14 years agoIngredients
- 3 lbs chicken tenders fat removed shopping list
- all purpose flour shopping list
- 1/4 c olive oil shopping list
- 2 tbsp minced garlic shopping list
- 3 141/2 oz cans chicken broth shopping list
- 1 141/2 oz can whole tomatoes, undrained shopping list
- 1 6oz can tomato paste shopping list
- 16 pearl onions (canned but not pickled are easier than fresh) shopping list
- 11/2 tsp ground cumin shopping list
- 11/2 tsp seasoned salt shopping list
- bay leaf shopping list
- 4 sprigs each: oregano & thyme, or 1 tsp each dried shopping list
- pinch to taste crushed red pepper flakes shopping list
- 8 oz smoked sausage cut into bite size rounds ( i add more) shopping list
- 1 sm can corn shopping list
- 2 cups each: chopped new potatoes, carrots, zucchini and yellow squash (1 inch chunks) shopping list
- chopped cilantro or Italian flat leaf parsley optional shopping list
How to make it
- Coat chicken pieces in a bag with flour.
- Brown in dutch oven in hot oil., remove and set aside.
- Drain drippings except for 1 tsp from pot.
- Saute 1 tbsp flour and garlic in drippings for 30 seconds.
- Stir in next 10 ingredients strting withbroth and ending with red pepper flakes.
- Bring to boil, reduce heat and simmer, uncovered, 20 min.
- Add chicken and sausage, cover and simmer another 20 min.
- Skim excess fat if any.
- Add vegetables, simmer, covered 30minutes or longer.
- Add corn and heat few more minutes.
- Sprinkle with cilantro or parsley if desired.
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