3 pounds chicken pieces (breasts, thighs, legs), skin and fat removed

¼ cup flour, plus 1 tablespoon

¼ cup olive oil

2 tablespoons minced garlic

5 cups Basic Chicken Broth (see recipe on page 3)

1 (14-ounce) can whole tomatoes, roughly chopped

1 (6-ounce) can tomato paste

16 pearl onions

1½ teaspoons seasoned salt

1½ teaspoons ground cumin

4 sprigs oregano

4 sprigs thyme

1 bay leaf

¼ teaspoon crushed red pepper flakes

½ pound (8 ounces) kielbasa

2 cups cubed new potatoes

2 cups coarsely chopped zucchini

2 cups coarsely chopped carrots

2 cups coarsely chopped yellow squash

1 (8-ounce) can whole kernel corn

Fresh chopped cilantro (optional)

• In a bag, coat the chicken pieces with the ¼ cup of flour. Heat the oil in a soup pot or Dutch oven and brown the chicken. Using a slotted spoon, remove the chicken and set aside. Drain off all but 1 teaspoon of the drippings.

• Whisk the remaining flour and the garlic into the drippings, mixing for 30 seconds. Stir in next 10 ingredients starting with chicken broth and ending with red pepper flakes. Bring to a boil; reduce to a simmer and cook, uncovered, for 20 minutes.

• Add the chicken pieces and the kielbasa; cover and simmer 20 minutes longer.

• Skim off any fat that has accumulated on the top. Add all the vegetables. Simmer, covered, for 30 minutes. Discard the bay leaf. Garnish with the cilantro, and serve.