Chipotle-Chicken Stew

Chipotle-Chicken Stew Recipe
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.

Yield:

16 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 173
Caloriesfromfat 12 %
Fat 2.3 g
Satfat 0.5 g
Monofat 1 g
Polyfat 0.5 g
Protein 22.7 g
Carbohydrate 14.6 g
Fiber 1.6 g
Cholesterol 49 mg
Iron 1.6 mg
Sodium 361 mg
Calcium 54 mg

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

Preparation

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.

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.

Nancy Hughes,

Cooking Light

December 2000
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