Merle Haggard'S Rainbow Stew - cooking recipe

Ingredients

1 1 lb chorizo sausage or 1 lb andouille sausage, cut into 1/2 inch cubes
5 tablespoons canola oil, divided
1 lb boneless skinless chicken breast, cut into 1 inch cubes
3 cups chicken broth or 3 cups water
3 tablespoons all-purpose flour
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1/2 cup chopped green bell pepper
1/2 cup chopped purple onion
1 cup diced carrot
1/2 cup chopped celery
2 cloves garlic, minced
1 cup cubed jicama
2 tablespoons chopped parsley or 2 tablespoons 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 chili pepper, if available (or substitute chili powder, salt, black pepper, and red pepper sauce to taste)
1/2 cup chopped green onion

Preparation

Brown sausage in 2 tbsp 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.