1 pound kielbasa, chorizo or andouille sausages, cut into 1/2-inch cubes 5 tablespoons canola oil, divided 1 pound boneless skinless chicken breasts, cut into 1-inch cubes 3 cups chicken broth or water 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 diced carrots 1/2 cup chopped celery 2 cloves garlic, minced 1 cup cubed jicama 2 tablespoons chopped parsley or cilantro 1 can (16 ounce size) dark red kidney beans 1 bay leaf, crumbled 1 teaspoon summer savory, crumbled 5 teaspoons ground red chile pepper, if available (or substitute chili powder, salt, black pepper, and red pepper sauce to taste) 1/2 cup chopped green onions
Brown sausage in 2 tablespoons of oil over medium heat in Dutch oven. Remove and set aside.
Add chicken to pan and cook until golden; remove and drain pan; return meat to pan and add liquid. Cook until tender.
Meanwhile, put remaining oil and flour in a skillet over medium heat; cook briefly, stirring constantly; add vegetables and parsley and cook 10 minutes.
Combine vegetable mixture with kidney beans and spices with the meat in the Dutch oven; bring to a boil; simmer, uncovered, for about 45 minutes, stirring constantly.
Season to taste with salt, black pepper and red pepper sauce.
Add green onions and let stand for about 10 minutes.