Keto Chipotle Chicken Stew Food

KETO CHICKEN STEW

Steps:

• Heat the lard or oil in a large and deep cooking pot.
• Put the bones and meat cut in small bite-sized pieces on hot oil or lard, with skin down and cook until skins are golden brown. Turn on the other side and cook for next 2-3 minutes more.
• When meat is done, take it out and put it on a plate.
• On the remaining fat put finely diced onion and fry until golden brown and caramelized. If sticking at the bottom, just add 1 or 2 TBS of water to collect all the goodies from the bottom and stir well with caramelized onion.
• When onion is golden brown and caramelized, add all the veggies cut in small pieces, except zucchini, and cook for 3-5 minutes with occasional stirring or until it's golden brown on the edges.
• Add tomato puree, broth and water, salt, pepper and other spices and herbs, stir and put the meat back in the pot.
• Cook covered for 10 minutes. After 10 minutes add zucchini cut into small pieces and cook for 10 minutes more until everything is cooked.
• Serve & enjoy!

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:

• 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:

• 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.

CHIPOTLE CHICKEN STEW

Steps:

• 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.