This comforting Southwestern Chicken Stew is the ultimate weeknight dinner solution. It combines tender chicken pieces with smoky kielbasa sausage, simmered in a rich broth infused with cumin, oregano, and a hint of heat from red pepper flakes. The stew is packed with colorful vegetables like pearl onions, carrots, zucchini, and yellow squash, creating a vibrant and nutritious bowl. The flavors meld together beautifully as the dish simmers, resulting in a thick, savory sauce that coats every bite. Garnished with fresh cilantro, it offers a bright finish to the deep, rustic flavors. Perfect for cold evenings or when you need a satisfying, family-friendly meal that feels like a warm hug in a bowl.
Carolyn’S Southwestern Chicken Stew
Description
This comforting Southwestern Chicken Stew is the ultimate weeknight dinner solution. It combines tender chicken pieces with smoky kielbasa sausage, simmered in a rich broth infused with cumin, oregano, and a hint of heat from red pepper flakes. The stew is packed with colorful vegetables like pearl onions, carrots, zucchini, and yellow squash, creating a vibrant and nutritious bowl. The flavors meld together beautifully as the dish simmers, resulting in a thick, savory sauce that coats every bite. Garnished with fresh cilantro, it offers a bright finish to the deep, rustic flavors. Perfect for cold evenings or when you need a satisfying, family-friendly meal that feels like a warm hug in a bowl.Ingredients
Directions
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In a large bag, toss the chicken pieces with 1/4 cup all-purpose flour to coat evenly.
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Heat olive oil in a large Dutch oven over medium-high heat.
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Brown the coated chicken pieces in the hot oil until golden on all sides; remove and set aside.
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Drain excess fat from the pot, leaving about 1 tablespoon of drippings.
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Add 1 tablespoon of flour and minced garlic to the pot; sauté for 30 seconds until fragrant.
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Stir in chicken broth, whole tomatoes, tomato paste, pearl onions, seasoned salt, cumin, oregano, thyme, bay leaf, and red pepper flakes.
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Bring the mixture to a boil, then reduce heat and simmer uncovered for 20 minutes.
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Return the browned chicken to the pot and add the sliced kielbasa or smoked turkey.
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Cover and simmer for another 20 minutes until the chicken is nearly tender.
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Skim any excess fat from the surface of the stew.
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Add the new potatoes, carrots, zucchini, and yellow squash chunks to the pot.
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Cover and simmer for 30 minutes longer, or until all vegetables are tender and chicken is cooked through.
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Stir in the whole kernel corn and heat through for the last 5 minutes.
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Remove bay leaf and thyme sprigs before serving.
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Sprinkle generously with chopped fresh cilantro before serving hot.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 813.8kcal
- % Daily Value *
- Total Fat 40.9g63%
- Saturated Fat 11.2g56%
- Cholesterol 303.0mg101%
- Sodium 279.2mg12%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 91.9g184%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
