Southwest Chicken Stew

• 3 lbs chicken pieces, skinned
• 14 cup flour
• 1 tablespoon flour
• 14 cup olive oil
• 2 tablespoons minced garlic
• 3 (14 1/2 ounce) cans chicken broth
• 1 (14 1/2 ounce) can whole tomatoes, undrained
• 1 (6 ounce) can tomato paste
• 16 white pearl onions
• 1 12 teaspoons seasoning salt
• 1 12 teaspoons ground cumin
• 1 teaspoon oregano
• 1 teaspoon thyme
• 1 bay leaf
• 12 teaspoon red pepper flakes
• 8 ounces smoked sausage
• 2 cups new potatoes, halved
• 2 cups baby carrots
• 2 cups zucchini, sliced
• 2 cups yellow squash, sliced
• 1 (8 3/4 ounce) can whole corn, drained
• chopped cilantro

1. In a large zip-lock bag, coat chicken with 1/4 cup flour.
2. Brown chicken in a dutch oven in hot olive oil.
3. Remove and set aside, drain drippings except 1 teaspoons Saute 1 Tbls.
4. flour and garlic in drippings for 30 seconds, add next ten ingredients starting with broth and ending with red pepper flakes.
5. Bring to a boil.
6. Reduce heat and simmer uncovered for 20 minutes.
7. Add chicken and sausage.
8. Cover and simmer for 20 minutes more.
9. Skim excess fat.
10. Add vegetables and simmer covered for 30- 45 minutes.
11. Sprinkle with cilantro before serving.

chicken, flour, flour, olive oil, garlic, chicken broth, tomatoes, tomato paste, white pearl onions, salt, ground cumin, oregano, thyme, bay leaf, red pepper, sausage, new potatoes, baby carrots, zucchini, yellow squash, corn, cilantro

Taken from www.food.com/recipe/southwest-chicken-stew-99539 (may not work)