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Chipotle-Chicken Stew recipe (Main Dish)

Yield: 16 servings

3 lb boneless breast - cut into bite-size pieces
1 tablespoon olive oil
3 cups chopped onion
6   cloves minced garlic
2 cups cubed, peeled red potato (1-inch)
cups carrots - sliced (1-inch-thick)
¼ cups tomato paste
teaspoons ground cumin
3 cans fat-free less-sodium chicken broth
3 cans no-salt-added diced tomatoes - undrained
3   drained canned chipotle chiles in adobo sauce - finely chopped
2 tablespoons chopped fresh cilantro

Posted by Irene on Mar 30, 2008


Place a 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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