Chicken and Sausage Stew

Ingredients

• 1 cup celery chopped
• 4 ounces chicken andouille sausage diced
• 3 cups rice white hot cooked
• 0.3 teaspoon thyme leaves dried
• 3 tablespoons flour all-purpose
• 4  garlic cloves minced
• 1 cup bell pepper green chopped
• 0.5 cup green onions chopped
• 0.3 teaspoon ground pepper red
• 1.5 cups lower-sodium chicken broth fat-free
• 1.5 cups lower-sodium marinara sauce (such as McCutcheon's)
• 2 tablespoons olive oil 
• 2 cups onion chopped
• 12 ounces chicken thighs boneless skinless cut into 1-inch pieces

Equipment

• whisk
• dutch oven

Directions

1. Heat flour and oil in a Dutch oven over medium-low heat; cook for 5 minutes or until lightly browned, stirring frequently with a whisk.
2. Add onion, bell pepper, celery, thyme, sausage, and garlic; increase heat to medium-high, and cook for 5 minutes, stirring mixture frequently.
3. Add ground red pepper and chicken; cook for 1 minute. Stir in marinara sauce and chicken broth; bring to a boil, stirring frequently. Cover, reduce heat, and simmer 20 minutes or until chicken is tender.
4. Remove from heat; stir in green onions.
5. Serve over rice.