Wonderfully spicy base recipe! I used boneless, skinless chicken thighs instead of the breast meat and added some zucchini (that I needed to use it up). Increased the liquid a bit to allow for the extra veggies. As another reviewer suggested, bread for sopping up the broth is a must!
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.
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- Calories: 173
- Calories from fat: 12%
- Fat: 2.3g
- Saturated fat: 0.5g
- Monounsaturated fat: 1g
- Polyunsaturated fat: 0.5g
- Protein: 22.7g
- Carbohydrate: 14.6g
- Fiber: 1.6g
- Cholesterol: 49mg
- Iron: 1.6mg
- Sodium: 361mg
- Calcium: 54mg
- 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
- 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.
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