Merle Haggard's Rainbow Stew
CDKitchen https://www.cdkitchen.com
Serves/Makes: 6 | Ready In: 1-2 hrs
Ingredients:
5 tablespoons canola oil, divided
1 pound kielbasa, chorizo or andouille sausage, cut into 1/2-inch cubes
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
3 cups chicken broth
3 tablespoons all-purpose flour
1/2 cup chopped red bell peppers
1/2 cup chopped yellow bell peppers
1/2 cup chopped green bell peppers
1/2 cup chopped purple onion
1 cup peeled and diced carrots
1/2 cup chopped celery
2 cloves garlic, minced
1 cup peeled and cubed jicama
2 tablespoons chopped parsley or cilantro
1 can (16 ounce size) dark red kidney beans, rinsed and drained
1 bay leaf, crumbled
1 teaspoon summer savory, crumbled
5 teaspoons cayenne pepper
salt and pepper, to taste
1/2 cup chopped green onions
Directions:
Heat 2 tablespoons of the oil in a Dutch oven over medium heat. Add the sausage and cook, stirring frequently, until browned. Remove with a slotted spoon and set aside.
Add the chicken to the pan and cook, stirring frequently, until browned. Remove the chicken with a slotted spoon and add to the sausage. Drain the oil from the pan and return the chicken and sausage to the pan.
Add the broth and bring it to a simmer. Let cook until the chicken is cooked through.
In a large skillet over medium heat, combine the flour and remaining oil and cook, stirring constantly, until smooth. Stir in the bell peppers, onion, carrots, celery, garlic, jicama, and parsley. Cook, stirring frequently, for 10 minutes.
Transfer the vegetable mixture to the Dutch oven. Add the kidney beans, bay leaf, savory, and cayenne. Bring to a boil then reduce the heat to a simmer. Let cook, uncovered, for 45 minutes, stirring frequently.
Season to taste with salt and pepper. Add the green onions and mix well. Serve over rice.
Recipe Location: https://www.cdkitchen.com/recipes/recs/285/MerleHaggardsRainbowStew65112.shtml
Recipe ID: 35682
Nutrition:
per serving: 565 calories, 34g fat, 28g carbohydrates, 36g protein.
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