Rating: 4.5 stars
12 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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.

Nancy Hughes
Recipe by Cooking Light December 2000

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Yield:
16 servings (serving size: 1 cup)
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Ingredients

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Directions

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  • 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.

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  • 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.

Nutrition Facts

173 calories; calories from fat 12%; fat 2.3g; saturated fat 0.5g; mono fat 1g; poly fat 0.5g; protein 22.7g; carbohydrates 14.6g; fiber 1.6g; cholesterol 49mg; iron 1.6mg; sodium 361mg; calcium 54mg.
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