This recipe isn’t really conducive to a lot of pictures. There are very few steps but it is a very good soup/stew. I think I’ve mentioned before that I had not been a soup person in the past but I’ve found some soups and stews that have changed my mind. So much so, that during the cold months, we have some kind of soup, stew, or chili each week.
The hardest thing about this recipe is all the dicing and chopping. Dice an onion, green pepper, 2 ribs of celery, and garlic.
Chop the turkey kielbasa and chicken thighs.
- 1 Tablespoon olive oil
- 4 ounces turkey kielbasa, sliced
- 1 large onion, chopped/diced
- 1 large green bell pepper, chopped/diced
- 2 ribs celery, chopped/diced
- 3 cloves garlic, minced
- 1/4 teaspoon dried thyme (or oregano or simply omit)
- 2 tablespoons all-purpose flour
- 1 can (14.5 ounces) chicken broth
- 1 can (14.5 ounces) diced tomatoes (I puree them)
- 12 ounces boneless, skinless chicken thighs, trimmed and cut into bite-size pieces
- 1/2 teaspoon hot pepper sauce
- 3 scallions, chopped
- 2 cups hot cooked brown rice
- Heat the oil in a Dutch oven over medium-high heat
- Add onion, bell pepper, celery, garlic, and thyme or oregano.
- Cook stirring occasionally, until softened, about 6-7 minutes.
- Add kielbasa and brown.
- Stir in the flour and cook for about 1 minute.
- Add broth, tomatoes, chicken and hot pepper sauce
- Bring to a boil
- Reduce the heat to medium and simmer, partially covered, until thickened and chicken is cooked though, about 30 minutes
- Remove from heat and stir in the scallions.
- Serve over the brown rice.
Until next time, God bless,