Merle Haggard's Rainbow Stew Recipe by Julio Cruz
Cooking Instructions 1 Hr 1 Take a Dutch oven and place it on high heat with the canola oil. 2 To the hot oil, add the sausage, chicken, and cook 50%. 3 Next, add all the belle peppers, onions, garlic, celery, carrots, and cook until browned, about 5 minutes constantly stirring around. 4 Deglaze the pan with a splash of white wine, add the flour and stir until combined. 5 Add the chicken stock, jicama, and the remainder of the ingredients except the green onions. Cover with a lid and turn the heat down to low. Cook for 45 minutes or until the vegetables are cooked thoroughly. 6 Plate and serve with a side of rice. Sprinkle with green onions and enjoy! 1 Take a Dutch oven and place it on high heat with the canola oil. 1 Take a Dutch oven and place it on high heat with the canola oil. 2 To the hot oil, add the sausage, chicken, and cook 50%. 2 To the hot oil, add the sausage, chicken, and cook 50%. 3 Next, add all the belle peppers, onions, garlic, celery, carrots, and cook until browned, about 5 minutes constantly stirring around. 3 Next, add all the belle peppers, onions, garlic, celery, carrots, and cook until browned, about 5 minutes constantly stirring around. 4 Deglaze the pan with a splash of white wine, add the flour and stir until combined. 4 Deglaze the pan with a splash of white wine, add the flour and stir until combined. 5 Add the chicken stock, jicama, and the remainder of the ingredients except the green onions. Cover with a lid and turn the heat down to low. Cook for 45 minutes or until the vegetables are cooked thoroughly. 5 Add the chicken stock, jicama, and the remainder of the ingredients except the green onions. Cover with a lid and turn the heat down to low. Cook for 45 minutes or until the vegetables are cooked thoroughly. 6 Plate and serve with a side of rice. Sprinkle with green onions and enjoy! 6 Plate and serve with a side of rice. Sprinkle with green onions and enjoy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chicken Cacciatore Banana Cake With Peanut Butter Frosting Soy Balsamic Rosemary Lemon Marinade Sushi Bake AMIES Best Tiramisu Chicken Cacciatore Banana Cake With Peanut Butter Frosting Soy Balsamic Rosemary Lemon Marinade Sushi Bake AMIES Best Tiramisu Japanese sticky yakiniku sauce gekkeikan sake rice wine Okonomi yaki Broccoli stem with wasabi mayo "Don't throw away No.1" Chicken Cacciatore Soy Balsamic Rosemary Lemon Marinade Slow cooker taco veggie soup Mandys deconstructed chicken pot pie Baby Sardines 'Tsukudani' Chicken nugget plate Banana Cake With Peanut Butter Frosting Japanese sticky yakiniku sauce gekkeikan sake rice wine Okonomi yaki Broccoli stem with wasabi mayo "Don't throw away No.1" Chicken Cacciatore Soy Balsamic Rosemary Lemon Marinade Slow cooker taco veggie soup Mandys deconstructed chicken pot pie Baby Sardines 'Tsukudani' Chicken nugget plate Banana Cake With Peanut Butter Frosting