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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Chipotles are dried, smoked jalapeños; 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. Ingredients:
cooking spray |
3 pounds skinned, boned chicken breast, cut into bite-size pieces |
1 tablespoon olive oil |
3 cups chopped onion |
6 garlic cloves, minced |
2 cups (1-inch) cubed peeled red potato (about 1 pound) |
1 1/2 cups (1-inch-thick) slices carrot |
1/4 cup tomato paste |
1 1/2 teaspoons ground cumin |
3 (16-ounce) cans fat-free, less-sodium chicken broth |
3 (14.5-ounce) cans 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 |
Directions:
1. Place a large Dutch oven coated with cooking spray over medium-high heat. Add the chicken; sauté 7 minutes or until browned. Remove chicken from pan; keep warm.
2. Add oil to pan. Add onion; sauté 7 minutes or until lightly browned. Add garlic; sauté 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.
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