3 lb. chicken pieces, skinned & 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 Hunts whole tomatoes, undrained
1 (6 oz.) can Hunts tomato paste
16 pear onions
1 1/2 tsp. each seasoned salt & ground cumin
4 sprigs each oregano & thyme or 1 tsp. each dried
1 bay leaf
1/2-3/4 tsp. crushed red pepper flakes
8 oz. kielbasa or smoked sausage
2 c. each new potatoes, carrots, zucchini and yellow squash cut in 1" chunks
1 (8 3/4 oz.) can whole kernel corn, drained
Chopped cilantro

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. Add chicken and kielbasa, cover and simmer 20 minutes longer. Skim excess fat. Add vegetables, simmer, covered, 30 minutes longer. Sprinkle with cilantro before serving. Makes 6-8 servings.