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 KitchenSouthwestern - Stew - Chipotle-chicken Stew
Famous Authors (View All Authors)
Southwestern - Stew -  Chipotle-chicken Stew Post by :kirtlc Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2375

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

Southwestern - 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

Southwestern - Stew -  Colorado Stew Southwestern - Stew - Colorado Stew

Southwestern - Stew -  Colorado Stew
3 to 4 pounds lean round steak, cut into 1 inch pieces 1/4 cup oil 2 cups chopped onion 1 tablespoon minced garlic 5 (10 ounce) cans mild enchilada sauce 1 to 2 cans water (as needed for consistency) 4 to 6 cups diced cooked potatoes 4 cups cooked pinto beans shredded Cheddar cheese flour tortillas or hot cornbread In a large skillet, brown the meat in the oil. Remove meat to a plate and cook onions and garlic until softened. Return meat to pot, add the enchilada sauce, and 1 can water. Cover and simmer for at least 1 hour,
PREVIOUS BOOKS

Southwestern - Chili Beef Stew Southwestern - Chili Beef Stew

Southwestern - Chili Beef Stew
1 1/2 pounds boneless beef chuck, fat trimmed, cut into 1 inch cubes Salt, pepper and flour 1 1/2 tablespoons butter or margarine 1 onion - finely chopped 1 clove garlic, minced 1 teaspoon salt 1 teaspoon ground cumin 1 teaspoon chili powder 1 can (1 pound) tomatoes 1 small can (4 ounce) green chiles seeded & chopped 1 can (1 pound) red kidney beans, drained 3/4 cup shredded Cheddar cheese Fluffy Rice 1 avocado, sliced for garnish (if desired) Sprinkle beef cubes with salt and pepper, coat lightly with flour shaking off excess. Brown beef cubes half at a time,
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT