Chipotle Chicken Stew
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 1pound)
1 1/2 cups (1-inch-thick) slices carrot
1/4 cup tomato paste
1 1/2 teaspoons ground cumin
3 cans (16 ounces, each) fat-free, less-sodium chicken broth
3 cans (14.5 ounces, each) no-salt-added diced tomatoes, undrained
3 drained canned chipotle chiles in adobo sauce, finely chopped
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro
Place a large Dutch oven coated with cooking spray over medium-high heat. Add the chicken; saute 7 minutes or until browned. Remove chicken from pan; keep warm.
Add oil to pan. Add onion; saute 7 minutes or until lightly browned. Add garlic; saute 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.
Yield: 16 servings (serving size: 1 cup).
Chipotles are dried, smoked jalapenos; 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.