Fish sauce, lemongrass, and chile paste lend this Latin dish Asian flair. Take a cue from Cruz: Keep chopped onion, celery, and carrot on hand to prepare it anytime.
Cooking Light NOVEMBER 2005
Combine first 9 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer 25 minutes or until vegetables are tender. Discard lemongrass. Cool slightly. Pour 2 cups potato mixture in a blender; process until blended. Pour into a bowl. Repeat procedure with 2 cups potato mixture. Return pureed mixture to pan. Stir in chicken and remaining ingredients; cook over medium heat 5 minutes or until thoroughly heated.
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