Chipotle-Chicken Stew

Name: Chipotle-Chicken Stew
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 355 milliliters (1-inch-thick) slices carrot; 3 drained canned chipotle chiles in adobo sauce, finely chopped; 1 kilograms fat-free, less-sodium chicken broth; 2 Tbsps chopped fresh cilantro; 6 garlic cloves, minced; 2 teaspoons ground cumin; 1 kilograms no-salt-added diced tomatoes, undrained; 1 Tbsp olive oil; 710 milliliters chopped onion; 473 milliliters (1-inch) cubed peeled red potato (about 1 pound); 1 teaspoons salt; 1 kilograms skinned, boned chicken breast, cut into bite-size pieces; 59 milliliters tomato paste

Chipotle-Chicken Stew is a gluten free, dairy free, whole 30, and vegetarian soup. One portion of this dish contains roughly 4g of protein, 1g of fat, and a total of 113 calories. This recipe serves 16. Autumn will be even more special with this recipe. If you have garlic cloves, chipotle chiles in adobo sauce, ground cumin, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Place a large Dutch oven coated with cooking spray over medium-high heat.

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Cooking Spray

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Dutch Oven

Add the chicken; saut 7 minutes or until browned.

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Whole Chicken

Remove chicken from pan; keep warm.

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Whole Chicken

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Frying Pan

Add oil to pan.

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Cooking Oil

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Frying Pan

Add onion; saut 7 minutes or until lightly browned.

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Onion

Add garlic; saut 1 minute.

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Garlic

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.

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Vegetable

Chili Pepper

Potato

Add chicken and salt; cover and cook for 10 minutes. Stir in cilantro.

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Cilantro

Whole Chicken

Salt

Equipment

Dutch Oven

Frying Pan

Ingredients

Servings:

355milliliters

(1-inch-thick) slices carrot 3

drained canned chipotle chiles in adobo sauce, finely chopped 1kilograms

fat-free, less-sodium chicken broth 2Tbsps

chopped fresh cilantro 6

garlic cloves, minced 2teaspoons

ground cumin 1kilograms

no-salt-added diced tomatoes, undrained 1Tbsp

olive oil 710milliliters

chopped onion 473milliliters

(1-inch) cubed peeled red potato (about 1 pound)1teaspoons

salt 1kilograms

skinned, boned chicken breast, cut into bite-size pieces 59milliliters

tomato paste

Recommended wine: Cava, Grenache, Shiraz

Chili works really well with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Segura Viudas Reserva Heredad Cava Brut with a 4.2 out of 5 star rating seems like a good match. It costs about 25 dollars per bottle.