SLOW COOKED CHIPOTLE CHICKEN STEW
Slow-cooked Chipotle Chicken is a smoky and spicy chicken stew that will warm your soul. It's filled with lean chicken, vegetables, spices and tomatoes.
Categories Dinner
Time 4h20m
Number Of Ingredients 14
Steps:
- place the peppers, garlic, onions, and potatoes into a slow cooker
- top the vegetables with the chicken
- pour the tomatoes and broth over the top of the chicken
- add the spices
- cover and cook on low for 4 hours
- add fresh lime juice from one lime and sprinkle with cilantro
Nutrition Facts : Calories 530 calories, Carbohydrate 61 grams carbohydrates, Cholesterol 138 milligrams cholesterol, Fat 10 grams fat, Fiber 8 grams fiber, Protein 52 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 228 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
CHIPOTLE CHICKEN STEW
This was originally a recipe for the crock pot. I tend not to use my crock pot too often for meals because I'm away from home for more than 10 hours and I don't have one that can be programmed. I've adapted it to be made on the stove top, but you could still make it in the crock pot. Just put all the ingredients in your crock pot and cook on low for 7-8 hours (or 3 1/2-4 hours on high).
Provided by LARavenscroft
Categories Stew
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 306.3, Fat 4.3, SaturatedFat 1, Cholesterol 63, Sodium 962.7, Carbohydrate 40.5, Fiber 13.5, Sugar 5.7, Protein 27.5
CHIPOTLE CHICKEN
Keep a jar of smoky chipotle chilli paste in your cupboard, to add a kick to a healthy chicken stew
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 286 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 42 grams protein, Sodium 0.64 milligram of sodium
CHIPOTLE CHICKEN STEW
Make and share this Chipotle Chicken Stew recipe from Food.com.
Provided by icetea
Categories Stew
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 493, Fat 11, SaturatedFat 4.1, Cholesterol 106.2, Sodium 13411.2, Carbohydrate 44, Fiber 4.7, Sugar 23.2, Protein 54.5
CHIPOTLE CHICKEN STEW
This stew is great served as taco filling in a corn tortilla, with your favorite side of rice, and it is low in fat. If you can't find turkey chorizo, you may substitute using 8 oz extra-lean ground turkey and brown with 1 tsp chili powder. Cook and prep time does not include time to poach and shred chicken. This recipe is from Low-fat Mexican Cooking and has been slightly revised.
Provided by TheGrumpyChef
Categories Stew
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 238.4, Fat 4.8, SaturatedFat 0.8, Cholesterol 51.3, Sodium 285.1, Carbohydrate 25.8, Fiber 3.9, Sugar 5.7, Protein 23.4
MEXICAN CHICKEN STEW
Bring a touch of Mexican flavour to your midweek meal with this low-fat, one-pan supper
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 10
Steps:
- Heat the oil in a medium saucepan. Add the onion and cook for 5 mins or until softened and starting to turn golden, adding the garlic for the final min. Stir in the sugar, chipotle paste and tomatoes. Put the chicken into the pan, spoon over the sauce, and simmer gently for 20 mins until the chicken has cooked (add a splash of water if the sauce gets too dry).
- Remove the chicken from the pan and shred with 2 forks, then stir back into the sauce. Scatter with a little red onion, the coriander, and serve with remaining red onion, tortillas or rice.
- If you want to use a slow cooker, cook the onion and garlic as above, then put into your slow cooker with the sugar, chipotle, tomatoes and chicken. Cover and cook on High for 2 hours. Remove the chicken and shred then serve as above.
Nutrition Facts : Calories 203 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 0.37 milligram of sodium
More about "chipotle chicken stew recipes"
HEARTY SLOW COOKER CHIPOTLE CHICKEN STEW RECIPE
From everydaydishes.com
Servings 10Total Time 8 hrs 15 minsCategory SoupsCalories 197 per serving
- In a medium mixing bowl, stir together the tomato paste, cumin, diced tomatoes (with juice), chicken broth, chicken bouillon and chopped chipotles until tomato paste and bouillon are completely dissolved.
- Pour chicken broth mixture into the slow cooker and stir to combine. Cook on low for 7–8 hours, on high for 3½–4 hours, or until chicken and veggies are nice and tender.
- Before serving, stir in chopped cilantro and season to taste with salt and pepper. You could also add a little more chopped chipotle chili if you like it really spicy!
CHIPOTLE CHICKEN STEW WITH CHICKPEAS AND KALE RECIPE
From littlespicejar.com
5/5 (1)Estimated Reading Time 7 minsServings 3
- Season the bone-in chicken with salt and pepper on both sides. Heat 1 tablespoon of oil in a large dutch oven over medium-high heat. Add the chicken pieces and allow to cook on each side for 5-7 minutes until browned. Remove the chicken pieces from the pan to a plate, set aside.
- Add the remaining 1 tablespoon of oil to the pot and sauté the onions and garlic together for 3-4 minutes until tender and translucent. Add in the fire roasted tomatoes, garbanzo beans, along with the the chipotle tabasco sauce, sriracha, and ground cumin. Bring the stew to a boil, cover, reduce heat to medium low, and simmer for 25-30 minutes. After 10 minutes, add the chicken back into the pot along with the chopped kale and allow to simmer. Serve the stew with white or brown rice, quinoa, or farro.
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4.5/5 (12)Calories 173 per servingServings 16
- Place a large Dutch oven coated with cooking spray over medium-high heat. Add the chicken; sauté 7 minutes or until browned. Remove chicken from pan; keep warm.
- Add oil to pan. Add onion; sauté 7 minutes or until lightly browned. Add garlic; sauté 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.
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