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.
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)
3 drained canned chipotle chiles in adobo sauce, finely chopped
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro
How to Make It
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.