Carolyn’s Southwestern Chicken Stew

In preparation for my new job, I made a few batches of soup to have for lunches and dinner. One of my all-time favorite stews that my mom use to make for me is below. As kids, we use to always think it was called South Carolina Western Stew... no matter what the name is, it is comfort soup great for cold fall and winter days.

3 lbs chicken pieces, skinned boned, fat removed
All – purpose flour
¼ cup olive oil
2 Tablespoons minced garlic
3 14 ½ ounce cans chicken broth
1 14 ½ ounce cans Whole Tomatoes, undrained
1 (6 ounce) Can Tomatoes Paste
16 pearl onions
1 ¼ teaspoon cumin
1 ¼ teaspoon salt
1 teaspoon oregano
1 teaspoon thyme
1 bay leaf
½ teaspoon crushed red pepper
8-ounce kielbasa or smoked sausage, sliced
2 cups new potatoes, chopped
2 cups carrots, chopped
2 cups zucchini, chopped
2 cups yellow squash, chopped
1 (8 ¾ ounce) can corn
Chopped Cilantro

In a bag, coat chicken with ¼ cup flour. Brown chicken in Dutch oven in hot oil; remove and set aside. Drain drippings, except 1 teaspoon from pot. Sauté 1 Tablespoon flour and 2 Tablespoons minced garlic in drippings 30 seconds. Stir in next 10 ingredients starting with chicken broth and ending with red pepper. Bring to a boil, reduce heat and simmer uncovered, 20 minutes. Add chicken and Kielbasa, cover and simmer 20 minutes longer. Skim excess fat. Add vegetables, simmer, covered 30 minutes longer. Sprinkle with cilantro before serving. Makes 6 to 8 servings.

Notes: Great to freeze and eat later.