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Prep 30min
Total30min
Ingredients11
Servings4
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Ingredients
1
tablespoon oil
3
boneless skinless chicken thighs, cut into bite-sized pieces
1
medium carrot, chopped
1
medium onion, chopped
1
medium stalk celery, chopped
1
cup frozen whole kernel corn
1
teaspoon cumin
1
(15-oz.) can tomato sauce
1
(14.5-oz.) can diced tomatoes, undrained
4
oz. fully cooked smoked sausage, cut into thin slices
1/4
cup grated Parmesan cheese, if desired
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Steps
1
Heat oil in large saucepan or Dutch oven over medium-high heat until hot. Add chicken, carrot, onion and celery; cook 5 minutes, stirring frequently.
2
Stir in all remaining ingredients except cheese. Bring to a boil. Reduce heat; cover and simmer 5 to 10 minutes or until chicken is no longer pink in center and vegetables are tender. Sprinkle with cheese.
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If you don't happen to have chicken thighs on hand, you can use two boneless chicken breasts instead. And when it comes to the smoked sausage, use your favorite. Polish, reduced-fat, beef or venison sausage are are tasty options to use in this hearty stew.
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