3 lbs. chicken pieces, skinned and fat removed
All-purpose flour
1/4 c. olive oil
2 tbsp. minced garlic
3 (14 1/2 oz.) cans chicken broth
1 (14 1/2 oz.) can Hunt's whole tomato, undrained
1 (6 oz.) can Hunt's tomato paste
16 pearl onions
1 1/2 tsp. each seasoned salt and ground cumin
4 sprigs each oregano and thyme or 1 tsp. each dried
1 bay leaf
1/2 to 3/4 tsp. crushed red pepper flakes
8 oz. Kielbasa or smoked sausage
2 c. each potatoes, carrots, zucchini, and yellow squash, cut in 1 inch chunks
1 (8 3/4 oz.) can whole kernel corn, drained
Chopped cilantro

Coat chicken with 1/4 cup flour. Brown chicken in Dutch oven in hot oil. Drain drippings, except 1 teaspoon from pot. Saute 1 tablespoon flour and garlic. Stir in next 10 ingredients, starting with chicken broth and ending with red pepper flakes. Bring to boil; reduce heat and simmer 20 minutes. Add chicken and Kielbasa; cover and simmer 20 minutes. Skim fat. Add vegetables; simmer 30 minutes. Sprinkle with cilantro.