3 lbs. chicken pieces, skinned and fat removed
Flour
1/4 c. cooking oil
2 tbsp. minced garlic
3 (14 1/2 oz.) cans chicken broth
1 (14 1/2 oz.) can whole tomatoes, UNdrained
1 (6 oz.) can tomato paste
1 lg. onion, chopped
1 1/2 tsp. EACH seasoned salt AND ground cumin
1 tsp. EACH oregano and thyme
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 (or yellow squash) cut in 1 inch cubes
1 (8 1/4 oz.) can whole kernel corn, drained

In a bag, coat chicken with 1/4 cup flour. Brown chicken in Dutch oven in hot oil; remove and set aside.

Drain drippings, EXCEPT 1 teaspoon from pot. Saute 1 tablespoon flour and garlic in drippings 30 seconds. Stir in next 10 ingredients starting with chicken broth and ending with red pepper flakes. Bring to boil, reduce heat and simmer, uncovered 20 minutes.