Merle Haggard’s Rainbow Stew
1 pound kielbasa or chorizo or andouille sausages,
cut into 1/2-inch cubes
5 tablespoons canola oil, divided
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
3 cups chicken broth or water
3 tablespoons all-purpose flour
1/2 cup chopped red bell peppers
1/2 cup chopped yellow bell peppers
1/2 cup chopped green bell peppers
1/2 cup chopped purple onion
1 cup diced carrots
1/2 cup chopped celery
2 cloves garlic, minced
1 cup cubed jicama
2 tablespoons chopped parsley or cilantro , if you like the taste
1 (16 ounce) can dark red kidney beans
1 bay leaf, crumbled
1 teaspoon summer savory, crumbled
5 teaspoons ground red chile pepper, if available (or substitute chili
powder, salt, black pepper, and red pepper sauce to taste)
1/2 cup chopped green onions
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.