Merle Haggard's Rainbow Stew
Category: Soup
view my recipes
print
save
Prep Time: Cook Time: Total Time:
view the recipe on CDKitchen to print, change serving sizes, etc
Serves/Makes: 6
Ready in: 1-2 hrs
- 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
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 Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
by charlene8819
4 (6 oz) cans frozen lemonade 12 cans water 2 quarts 7-up, chilled vodka or gin, to taste 1 /2 gallon pineapple or rainbow sherbet In punch bowl; mix lemonade and water. Add 7-up and gin or vod
by ICOOK2
2 tablespoons balsamic vinegar 6 tablespoons cider vinegar 2 tablespoons dijon mustard 1 tablespoon soy sauce 2 teaspoons honey 1/2 teaspoon celery seed 1/2 teaspoon caraway seeds 1/4 te
by sgre52160
1 (9 inch) pie crust 1 1/2 cups chopped fresh broccoli florets 1 cup sliced fresh mushrooms 1 each small green, red and orange bell pepper, finely chopped 2 tbsp butter 1 cup chopped fresh spinac
by charlene8819
Prepare according to package directions: 1 pkg cherry Jell-o 1 pkg lime Jell-o 1 pkg lemon or oranges Jell-o Pour each into a separate shallow pan in a thin layers. Chill until firm (overnight
view more member recipes