Chipotle Chicken Stew Food

SLOW-COOKER CHIPOTLE CHICKEN STEW

Steps:

• Put the chicken in a 6- to 8-quart slow cooker and sprinkle with 1 teaspoon cumin, 1/2 teaspoon salt and a few grinds of pepper. Add the onion, tomatoes, chipotle and adobo sauce, oregano, the remaining 1 teaspoon cumin and 1/2 teaspoon salt. Cover and cook on low until the chicken is tender and the sauce is slightly thickened, about 7 1/2 hours. Add the corn and stir until warmed through.
• Warm the tortillas in a dry skillet or in the microwave. Top each serving of stew with cheese, avocado and cilantro. Serve with the warm tortillas.

CHIPOTLE CHICKEN STEW

Steps:

• Place 1/2 cup chicken broth, chicken, onions, and garlic in a large Dutch oven over medium-high heat. Cook and stir until chicken starts to turn opaque, 7 to 10 minutes.
• Pour in remaining chicken broth. Add tomatoes, potatoes, carrot slices, tomato paste, chipotle peppers, cumin, and salt. Simmer until vegetables are tender, 30 to 40 minutes. Stir in cilantro and serve.

CHIPOTLE CHICKEN STEW

Steps:

• Brown chicken and onion in a dutch oven sprayed with cooking spray until chicken is slightly browned.
• Add remaining ingredients, except cilantro to dutch oven.
• Bring to a boil, reduce heat and simmer for 30 minutes until chicken is cooked and the mixture is slightly thickened.
• Remove bay leaf before serving and add cilantro.
• Serve with lime wedges.

CHIPOTLE CHICKEN STEW

Steps:

• Heat oil in small saucepan over med-low heat. Add chopped onion and garlic, and saute for 2-3 minutes. Add chorizo and saute mixture for 4-6 minutes until the onion is soft.
• Add tomatoes, chiles (with a bit of adobo sauce), sugar, and water to the pan. Stir, season with salt and pepper and add potaotes.
• Simmer for 20 minutes, stirring occassionally; then add the chicken and simmer until the contents have a consistency of thick stew.
• Note: To poach chicken breasts, place in large saucepan, cover with water, and add pinch of salt,(may add large slice of onion, crushed garlic and peppercorn for extra seasoning), cover and gently simmer for 25 minutes. Allow chicken to cool in the water, then remove it. Shred the breast with a fork.

CHIPOTLE CHICKEN

Steps:

• Combine chopped chile peppers with 2 tablespoons sour cream. Mix together and spread mixture over chicken breasts. Sprinkle lightly with salt to taste, cover and marinate in refrigerator for at least 2 hours.
• Place marinated chicken in an ungreased 9x13 inch baking dish and broil for about 5 minutes (rack should be about 6 inches from the top.) Pour 1 cup sour cream around edges of chicken and turn over chicken breasts. Broil for an additional 5 minutes. Sour cream should be lightly brown on the edges. Move breasts into a separate dish and cover to keep warm. Set aside.
• Pour leftover broiled sour cream into a medium saucepan over high heat. Add spinach, broth and salt to taste. Boil for about 1 minute until all melted and mixed together. Pour mixture over chicken breasts and serve.

CHIPOTLE CHICKEN

Steps:

• Fry the onion and garlic in the oil in a deep, wide frying pan until soft. Add the chipotle paste (use 1 tbsp for a mild flavour and 2 tbsp for a hotter, stronger one). Stir and cook for 1 min, then add the tomatoes and cider vinegar. Bring to a simmer and cook for 10 mins with the lid half on. Stir to make sure it doesn't get too dry.
• Add the chicken and cook for 10 mins or until cooked through, turning once. Scatter with coriander and serve with rice and soured cream.