Preparation / Directions:
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.
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