Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenPoultry - Chicken Stew - Chipotle-chicken Stew
Famous Authors (View All Authors)
Poultry - Chicken Stew -  Chipotle-chicken Stew Post by :EricWPM Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2181

Click below to download : Poultry - Chicken Stew - Chipotle-chicken Stew (Format : PDF)

Poultry - Chicken Stew - Chipotle-chicken Stew

3 pounds skinned, boned chicken breast, cut in bite-size pieces
1 tablespoon olive oil
3 cups chopped onion
6 cloves garlic, minced
2 cups (1-inch) cubed peeled red potatoes (about 1 pound)
1 1/2 cups (1-inch-thick) slices carrots
1/4 cup tomato paste
1 1/2 teaspoons ground cumin
3 (16 ounce) cans fat-free, less-sodium chicken broth
3 (14.5 ounce) cans no-salt-added diced tomatoes, undrained
3 drained canned chipotle chilies 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 10 minutes. Stir in cilantro.

serving size: 1 cup. 173 cal, 2.3 g fat, 22.7 g pro, 14.6 g carb, 49 mg chol, 361 mg sod.

Source: "Cooking Light-12/2000"

NOTES : Make and store the stew in the refrigerator the day before. Reheat over medium-low heat, and stir in the cilantro before serving.

If you like this book please share to your friends :
NEXT BOOKS

Poultry - Chicken Stew -   Creamy Chicken Stew With Tarragon Poultry - Chicken Stew - Creamy Chicken Stew With Tarragon

Poultry - Chicken Stew -   Creamy Chicken Stew With Tarragon
Yield: 4 servings 1 each whole chicken, cut into stewing pieces 2 tbsp butter 2 tbsp flour 2 tbsp cooking oil 3 each shallots, peeled and chopped 1 each garlic clove, chopped 6 each branches of tarragon, fresh, divided 1/2 lbs button mushrooms, sliced 2 cup white wine 1/2 cup water 1 each bouquet garni salt and pepper 1/2 cup fresh cream Dust the chicken pieces with flour. In a pressure cooker, melt butter with oil over high heat. Add the chicken pieces and saute to brown the sides. Add the chopped shallots, garlic, a third of
PREVIOUS BOOKS

Poultry - Chicken Stew -  Chicken Stew With Red Wine Poultry - Chicken Stew - Chicken Stew With Red Wine

Poultry - Chicken Stew -  Chicken Stew With Red Wine
Source: "1,001 Delicious Recipes for People with Diabetes" 4 boneless, skinless chicken breast halves 2 teaspoons olive oil 1 medium onion, chopped 2 large cloves garlic, minced 1 tablespoon flour 3/4 cup reduced-sodium fat-free chicken broth 3/4 cup dry red wine OR reduced-sodium fat-free chicken broth 1 bay leaf 1-1/2 teaspoons dried oregano leaves 1/2 teaspoon dried thyme leaves 1/4 teaspoon black pepper Salt, to taste Cook chicken in oil in large skillet until browned on both sides, about 8 minutes. Stir in onion and garlic and saute until tender, about 5 minutes; sprinkle with flour and cook 1
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT