Chicken And Sausage Stew

• 3 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 2 cups chopped onion
• 1 cup chopped green bell pepper
• 1 cup chopped celery
• 1/4 teaspoon dried thyme
• 4 ounces diced chicken andouille sausage
• 4 garlic cloves, minced
• 1/4 teaspoon ground red pepper
• 12 ounces skinless, boneless chicken thighs, cut into 1-inch pieces
• 1 1/2 cups lower-sodium marinara sauce (such as McCutcheon's)
• 1 1/2 cups fat-free, lower-sodium chicken broth
• 1/2 cup chopped green onions
• 3 cups hot cooked white rice

1. Heat flour and oil in a Dutch oven over medium-low heat; cook for 5 minutes or until lightly browned, stirring frequently with a whisk. Add onion, bell pepper, celery, thyme, sausage, and garlic; increase heat to medium-high, and cook for 5 minutes, stirring mixture frequently. Add ground red pepper and chicken; cook for 1 minute. Stir in marinara sauce and chicken broth; bring to a boil, stirring frequently. Cover, reduce heat, and simmer 20 minutes or until chicken is tender. Remove from heat; stir in green onions. Serve over rice.

allpurpose, olive oil, onion, green bell pepper, celery, thyme, chicken andouille sausage, garlic, ground red pepper, skinless, lower, chicken broth, green onions, hot cooked white rice

Taken from www.myrecipes.com/recipe/chicken-sausage-stew (may not work)