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Before you jump to Merle Haggard's Rainbow Stew recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.
The benefits of healthy eating are now being given more attention than ever before and there are a number of reasons why this is so. There are numerous diseases associated with a poor diet and there is a cost to the overall economy as individuals suffer from conditions such as heart disease and hypertension. There are more and more efforts to try to get people to follow a more healthy lifestyle and yet it is also easier than ever to rely on fast, convenient food that is often bad for our health. It is likely that many people feel it will take so much effort to eat a healthy diet or that they have to make a large scale change to their way of life. Contrary to that information, individuals can modify their eating habits for the better by carrying out some small changes.
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Obviously, it’s not hard to begin integrating healthy eating into your daily routine.
We hope you got insight from reading it, now let’s go back to merle haggard's rainbow stew recipe. To cook merle haggard's rainbow stew you need 18 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to cook Merle Haggard's Rainbow Stew:
- Prepare 1 lb Kielbasa, or Andouille sausage, cut in rounds
- Get Canola Oil, for searing
- Prepare 1 lb chicken breast, diced
- Prepare 1/2 c red bell peppers, julienne
- Take 1/2 c green bell peppers, julienne
- Take 1/2 c yellow bell peppers, julienne
- Get 1/2 c celery, diced
- Get 1 c carrots, small diced
- Get 3 garlic cloves, slivered
- Provide Splash white wine
- Provide 3 T Flour
- You need 3 c chicken stock
- Take 1 c jicama, small diced
- Take 1 lb kidney beans, rinsed
- Take 2 T cilantro, chopped
- Use 1 t savoy, crumbled
- Take 1/2 c green onions, chopped
- You need 5 t chili flakes or hot sauce
Instructions to make Merle Haggard's Rainbow Stew:
- Take a Dutch oven and place it on high heat with the canola oil.
- To the hot oil, add the sausage, chicken, and cook 50%.
- Next, add all the belle peppers, onions, garlic, celery, carrots, and cook until browned, about 5 minutes constantly stirring around.
- Deglaze the pan with a splash of white wine, add the flour and stir until combined.
- 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.
- Plate and serve with a side of rice. Sprinkle with green onions and enjoy!
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