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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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this came from a cooking lite magazine, i haven't tried it but it sounds very good. Ingredients:
cooking spray |
3 lbs boneless skinless chicken breasts or 3 lbs boneless skinless chicken thighs, cut into bite size pieces |
1 tablespoon olive oil |
3 cups chopped onions |
6 cloves garlic, minced |
2 cups 1-inch cubed peeled red potatoes (about 1 pound) |
1 1/2 cups sliced carrots (1-inch-thick) |
1/4 cup tomato paste |
1 1/2 teaspoons ground cumin |
3 (16 ounce) cans broth |
3 (14 1/2 ounce) cans diced tomatoes, undrained |
3 drained canned chipotle chiles in adobo, finely chopped |
1/2 teaspoon salt |
2 tablespoons chopped fresh cilantro |
Directions:
1. Place a large Dutch oven coated with cooking spray over medium-high heat.
2. Add the chicken; saute 7 minutes or until browned.
3. Remove chicken from pan; keep warm.
4. Add oil to pan.
5. Add onion; saute 7 minutes or until lightly browned.
6. Add garlic; saute 1 minute.
7. Add potato and the next 6 ingredients (potato through chiles); bring to a boil.
8. Reduce heat, and simmer for 25 minutes or until vegetables are tender.
9. Add chicken and salt; cover and cook for 10 minutes.
10. Stir in cilantro.
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