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.
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)
3 drained canned chipotle chiles in adobo sauce, finely chopped
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro
How to Make It
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.
Found this recipe a bit boring. Also, I should have paid closer attention to the amount that I was making; a big huge pot of boring. Added some tortilla chips to my bowl, so I wouldn't feel so unsatisfied with my meal. I'll freeze the remaining in individual servings and add tortilla chips, a little avocado and green onions when serving.
Delicious, simple and savory! This is a great recipe that I used as a base, and added a few more items: celery (love it stews), mushrooms (cut halves and leave big chunks), an extra 1/4 (half now) of the tomatoes paste and one more cup of chicken broth to render down for an extra hour. The cooking time on here needs to be doubled since the carrots and potatoes do not soften as fast.
Next time I'll add more items, consider these as well:
1/4 cup Chipotle Hot Sauce instead (same effect or better)
1-tsp smoked paprika (or plain, but smoked is better)
Yellow and red pepper (for presentation and flavor)
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!
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!
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.
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
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.
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