Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3       pound        Chicken pieces -- skin & fat removed
                        Flour -- all-purpose
     1/4   cup          Olive oil
   2       Tablespoon   Garlic -- minced
   3       can          Chicken broth -- 14oz each
  14       ounces       Hunt's whole tomatoes
   1       can          Hunt's tomato paste
  16                    Pearl onions
   1 1/2   teaspoon     Seasoned salt
   1 1/2   teaspoon     Ground cumin
   4                    Sprigs oregano
   4                    Sprigs thyme
   1                    Bay leaf
     1/4   teaspoon     Red pepper flakes -- crushed
   8       ounces       Kielbasa or smoked turkey sausage
   2       cup          New potatoes -- cut in chunks
   2       cup          Carrots -- cut into chunks
   2       cup          Zucchini -- cut into chunks
   2       cup          Yellow squash, cut into chunks
   8       ounces       Whole kernal corn 
                        Cilantro -- chopped

Preparation:

In a bag, coat chicken with 1/4 cup flour. Bone chucken in Dutch oven in hot oil; remove and set aside. Drain drippings, except 1 tsp, from pot. Saute 1 Tbsp flour and garlic in drippings 30 seconds. Stir in next 10 ingredients starting with chicken broth and ending with red pepper flakes. Bring to a 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.