Chipotle Chicken Stew

• cooking spray
• boneless skinless chicken breasts or boneless skinless chicken thighs, cut into bite size pieces↗3 lbs
• olive oil↗1 tablespoon
• chopped onions3 cups
• garlic, minced↗6 cloves
• 1-inch cubed peeled red potatoes (about 1 pound)2 cups
• sliced carrots (1-inch-thick)1 1⁄2 cups
• tomato paste↗1⁄4 cup
• ground cumin↗1 1⁄2 teaspoons
• cans broth3 ounce
• cans diced tomatoes, undrained3 ounce
• drained canned chipotle chiles in adobo, finely chopped3
• salt↗1⁄2 teaspoon
• chopped fresh cilantro2 tablespoons

Step-by-step instructions

1. 1

   Place a large Dutch oven coated with cooking spray over medium-high heat.

2. 2

   Add the chicken; saute 7 minutes or until browned.

3. 3

   Remove chicken from pan; keep warm.

4. 4

   Add oil to pan.

5. 5

   Add onion; saute 7 minutes or until lightly browned.

6. 6

   Add garlic; saute 1 minute.

7. 7

   Add potato and the next 6 ingredients (potato through chiles); bring to a boil.

8. 8

   Reduce heat, and simmer for 25 minutes or until vegetables are tender.

9. 9

   Add chicken and salt; cover and cook for 10 minutes.

10. 10

    Stir in cilantro.