Ingredients Jump to Instructions ↓

  1. Scallions - 6

  2. 2 Celery

  3. 1 Red bell pepper (large)

  4. 4 Skinless - boneless chicken breast halves

  5. 1/4 cup 15g / 1/2oz Flour

  6. 1 teaspoon 5ml Thyme

  7. 1/8 teaspoon 0.6ml Cayenne pepper

  8. 2 tablespoons 30ml Butter

  9. 1 tablespoon 15ml Vegetable oil

  10. 3 Garlic - minced or crushed through a press

  11. 1 Stewed tomatoes with their juice

  12. 1/4 cup 59ml Chicken broth

  13. 3 Hot pepper sauce

  14. 1 Bay leaf

  15. 1/4 lb 113g / 4oz Kielbasa or other precooked garlic sausage

Instructions Jump to Ingredients ↑

  1. Coarsely chop the scallions. Dice the celery and bell pepper. Cut the chicken into bite sized pieces 2) In a plastic bag, combine flour, thyme and cayenne, and shake to mix. Add chicken and shake to coat lightly. Remove chicken and reserve excess flour mixture.

  2. In a large skillet, warm 1 Tbs.. of the butter in the oil over medium high heat until the butter is melted. Add the chicken and cook until it is browned all over, about 7 min. Remove chicken to a plate and cover loosely to keep warm.

  3. Add 1 remaining Tbs.. butter to the skillet and heat until melted. Add the garlic and the reserved dredging mixture. Cook, stirring, until the flour is no longer visible, about 1 min.

  4. Add tomatoes and their juice, the chicken broth, scallions, celery, bell pepper, hot pepper sauce and bay leaf, and bring to a boil over medium-heat. Reduce heat to low, cover and simmer, stirring occasionally, until the vegetables are tender, about 15 min.

  5. Meanwhile, dice the sausage.

  6. Return the stew to a boil over medium-high heat. Return the chicken (and any juices that have accumulated on the plate) to the skillet along with the sausage, and heat until the chicken is cooked through, about 3 min. Remove the bay leaf before serving.

  7. A few notes: As can be seen above, this isn't a light, heart healthy kind of meal. I don't really know how to fix that other than getting rid of the kielbasa which takes a lot away from the taste. I tend to add more seasoning in the form of both hot pepper sauce and paprika and I tend to cook it a bit longer on the last stage for a better mix of flavor.


Send feedback