This has been a winter stew staple in my recipe collection for years now. Of course, I have altered the recipe quite a bit. I always use chicken thigh meat on the bone to make my own broth and shred the thigh meat. It creates for more prep work, but it is absolutely worth it! I also omit the tomato paste (with the diced tomatoes it adds enough for us), double the cilantro (as we love the herb), double the recipe and any leftovers freeze very well. Definitely, add one adobe chile at a time until desired spiciness. Don't forget to get a couple baguettes or loaves of crusty bread to sop up the broth...you won't want to waste 1 oz. of this stew!
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.
More From Cooking Light
- 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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