Chipotle Chicken Stew

Cooking spray

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.