Merle Haggard's Rainbow Stew

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 8
• 1 lb kielbasa or 1 lb chorizo sausage or 1 lb andouille sausage, cut into 1/2 inch cubes
• 5 tablespoons canola oil, divided
• 1 lb boneless skinless chicken breast, cut into 1 inch cubes
• 3 cups chicken broth or 3 cups water
• 3 tablespoons all-purpose flour
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped yellow bell pepper
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped purple onion
• 1 cup diced carrot
• 1/2 cup chopped celery
• 2 cloves garlic, minced
• 1 cup cubed jicama
• 2 tablespoons chopped parsley or 2 tablespoons cilantro, if you like the taste
• 1 (16 ounce) can dark red kidney beans
• 1 bay leaf, crumbled
• 1 teaspoon summer savory, crumbled
• 5 teaspoons ground red chili pepper, if available (or substitute chili powder, salt, black pepper, and red pepper sauce to taste)
• 1/2 cup chopped green onion

Recipe

• 1 brown sausage in 2 tbsp oil over medium heat in dutch oven.
• 2 remove and set aside.
• 3 add chicken to pan and cook until golden; remove and drain pan; return meat to pan and add liquid.
• 4 cook until tender.
• 5 meanwhile, put remaining oil and flour in a skillet over medium heat; cook briefly, stirring constantly; add vegetables and parsley and cook 10 minutes.
• 6 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.
• 7 season to taste with salt, black pepper and red pepper sauce.
• 8 add green onions and let stand for about 10 minutes.
• 9 serve over cooked rice.