EEE Cooks: Chipotle Chicken Stew (Recipe)

Chipotle Chicken Stew

This is a delicious, quick, 1-pot dinner with southwestern flavors. We had poached some chicken breasts last night when we opened up a package of chicken. Even if we hadn’t pre-poached the chicken, we could have easily started the meal by poaching the chicken in the pot, removing it to a bowl, and continuing with the recipe.

Servings and Times

Serves: 2

Preparation Time: 10 minutes

Cooking Time: 25 minutes

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Ingredients

3 pound boneless skinless breasts chicken

1 teaspoon canola oil

1 small onion

1 cup red bell pepper

1 cup carrots

1 tablespoon all-purpose flour

1 canned in adobo sauce chipotle pepper

3 cloves garlic

to taste salt & pepper

1 teaspoon powder cumin

2 cups boxed chicken broth (Pacific)

for garnish cilantro leaves

for garnish baked tortilla chips

for garnish monterey jack cheese

We heat a large pot with the oil and cook our onions over medium-low heat. After about 5 minutes, we add the red pepper and carrots and cook for another 5 minutes. We add the flour, stirring for about a minute, which will slightly thicken our stew. We then add the chipotle and garlic, some salt and pepper, and the cumin and stir for another minute. Finally, we add the chicken stock and raise the heat to medium. We bring the mixture to a boil, partially cover, and simmer for about 10 minutes. We want the vegetables to be tender.

Meanwhile, we slice the cooked chicken thinly. When the vegetables are ready, we add the chicken to the pot. We simmer for a few minutes to heat through. We serve each bowl topped with the cilantro leaves, crushed tortilla chips, and shredded cheese.

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