this is one of our favorites - we've been enjoying it several times a year since it was first published. We like it hot, so the amount of chipotles are good for us, but too spicy for our kids. Delicious flavor, hearty, and excellent leftover. YUM.
Comments and Reviews 1-6 of 6
heidimotsch Posted: 09/08/10
dugglh Posted: 06/26/10
We love this recipe, and have been making it several times a year ever since it was published. We often serve it at parties (with a warning that it is hot), and everyone that likes hot food loves it. We changed it slightly to say 2 or 3 chiles from a can of chiles, since someone we gave it to used 3 cans of chiles, not 3 chiles, which made it really, really hot.
awedewer Posted: 09/30/10
This was very tasty and I felt the three chiles added the perfect amount of heat. I used two pounds of chicken and that was plenty. My only glitch was keeping the chicken warm while the veggies simmered...I had to turn on my oven to make soup? I think next time I'll add the chicken back into the pan with the potatoes, etc.
dcfresh Posted: 12/20/10
I loved this stew, I only used 2 pounds of chicken though and that was enough, next time i'm gonna use more Chipotle Chilis though cuz the stew just wasn't hot enough for me, but then again I LOVE SPICY food...all in all, I WILL be making this again and sharing with more people...MMMMMMmmmmm
mrscrazyed Posted: 10/22/11
I modified this recipe considerably, but it still came out great. I simply heated the oil in the Dutch oven, added the chicken and vegetables and sauteed until the onion was slightly tender. Then I added the remaining ingredients, brought to a boil, reduced heat and simmered until the potatoes were cooked through. It took longer to cook this way, but was way easier and I think just as tasty. When serving, you might try topping with a tablespoon or so of sour cream; it goes great with the chipotle spice.
germantine Posted: 01/20/12
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!