Spicy Chicken & Vegetable Stew
This makes a lot, but is even better the next day.

Yield: 16 servings

Cooking spray
3 pounds boneless, skinless chicken breast, cut into bite-size pieces
1 tablespoon olive oil
3 cups chopped onion
6 garlic cloves, minced
1 pound Yukon Gold potatoes or red potatoes, peeled, cut in 1 inch cubes
1 1/2 cups sliced carrot
1/4 cup tomato paste
1 1/2 teaspoons ground cumin
3 - 16 ounce cans low sodium chicken broth
3 - 14.5 ounce cans no salt diced tomatoes, undrained
3 drained canned chipotle chiles in adobo sauce, finely chopped
1/4 teaspoon kosher salt or to taste
2 tablespoons fresh cilantro, minced

Place a large Dutch oven coated with cooking spray over medium-high heat. Add the chicken; sauté 7 minutes or until browned and cooked. Remove chicken from pan; keep warm.

Add oil to pan. Add onion and sauté until lightly browned. Add garlic and sauté 1 minute. Add potato, carrot, tomato paste, cumin, broth, tomatoes and chipotle chiles; bring to a boil. Reduce heat, and simmer for 25 minutes or until vegetables are tender. Add chicken and season to taste with kosher salt. Cover and cook for 10 minutes until heated through. Stir in cilantro right before serving.

Per Serving: (serving size is one cup) 185 Calories; 2g Fat (10.4% calories from fat); trace Saturated Fat; 26g Protein; 16g Carbohydrate; 2g Dietary Fiber; 50mg Cholesterol; 337mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 2 Vegetable; 0 Fat.

Low Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2011