Southwestern Chicken Stew

Ingredients

• 3 pounds Chicken pieces Skinned
• 1/4 cup All purpose flour
• 1/4 cup Olive Oil
• 2 tablespoons Garlic Minced
• 3 cans 14 1/2 oz Chicken broth
• 3 cans 14 1/2 oz Tomatoes Undrained
• 1 can 6 oz Tomato paste
• 16 each Pearl onions
• 1 1/2 teaspoons Seasoned Salt
• 1 1/2 teaspoons Ground cumin
• 1 teaspoon Oregano
• 1 teaspoon Thyme
• 1 each Bay leaf
• 1/2 - 3/4 teaspoon Crushed Red Pepper
• 8 ounces Kielbasa or smoked sausage Sliced
• 2 cups Potatoes Chopped
• 2 cups Carrots Chopped
• 2 cups Zucchini Chopped
• 2 cups Yellow squash Chopped
• 1 can 8 3/4 oz Corn Drained
• 1 each Chopped cilantro Optional

Instructions

1. In a bag, cot chicken pieces with flour. Brown chicken in a Dutch oven in hot oil. Remove and set aside. Pour off drippings, except 1 teaspoon. Saute 1 tablespoon of flour with the garlic for 30 seconds. Stir in next 10 ingredients beginning with the chicken broth and ending with the red pepper flakes. Bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes.
2. Add chicken and kielbasa, cover and simmer for an additional 20 minutes.
3. Skim excess fat. Add vegetables and simmer, covered for 30 minutes. Sprinkle with cilantro if desired before serving.