MERLE HAGGARD'S RAINBOW STEW
Source of Recipe
the web
List of Ingredients
1 lb. kielbasa or chorizo or andouille sausages,
cut into 1/2-inch cubes
5 T. canola oil, divided
1 lb. boneless skinless chicken breasts, cut into 1-inch cubes
3 C. chicken broth or water
3 T. all-purpose flour
1/2 C. chopped red bell peppers
1/2 C. chopped yellow bell peppers
1/2 C. chopped green bell peppers
1/2 C. chopped purple onion
1 C. diced carrots
1/2 C. chopped celery
2 cloves garlic, minced
1 C. cubed jicama
2 T. chopped parsley or cilantro , if you like the taste
1 (16 oz.) can dark red kidney beans
1 bay leaf, crumbled
1 tsp. summer savory, crumbled
5 tsp. ground red chile pepper, if available (or substitute chili
powder, salt, black pepper, and red pepper sauce to taste)
1/2 C. chopped green onions
Recipe
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.
Serve over cooked rice.
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