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    Chipotle-Chicken Stew

    Source: Cooking Light

    List of Ingredients

    • Cooking spray
    • 3 pounds skinned, boned chicken breast, cut intobite-size pieces
    • 1 tablespoon olive oil
    • 3 cups chopped onion
    • 6 garlic cloves, minced
    • 2 cups (1-inch) cubed peeled red potato (about 1pound)
    • 1 1/2 cups (1-inch-thick) slices carrot
    • 1/4 cup tomato paste
    • 1 1/2 teaspoons ground cumin
    • 3 cans (16 ounces, each) fat-free, less-sodium chicken broth
    • 3 cans (14.5 ounces, each) no-salt-added diced tomatoes, undrained
    • 3 drained canned chipotle chiles in adobo sauce, finely chopped
    • 1/2 teaspoon salt
    • 2 tablespoons chopped fresh cilantro


    1. Place a large Dutch oven coated with cooking spray over medium-high heat. Add the chicken; saute 7 minutes or until browned. Remove chicken from pan; keep warm.

    2. Add oil to pan. Add onion; saute 7 minutes or until lightly browned. Add garlic; saute 1 minute. Add potato and the next 6 ingredients (potato through chiles); bring to a boil. Reduce heat, and simmer for 25 minutes or until vegetables are tender. Add chicken and salt; cover and cook for 10 minutes. Stir in cilantro.
    3. Yield: 16 servings (serving size: 1 cup).

    Final Comments

    Chipotles are dried, smoked jalapenos; they give this stew a Southwestern flair guaranteed to take the chill off winter. Make and store the stew in the refrigerator the day before the party. Reheat over medium-low heat, and stir in the cilantro before serving.




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