Spicy Chicken Stew
Serve with or without the rice.
2 1/2 pounds boneless skinless chicken breast, cut into bite-size pieces
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, carrots,cumin, broth, tomatoes and adobo chipotles and 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.
Per Serving: 258 Calories; 3g Fat (10.9% calories from fat); 1g Saturated Fat; 35g Protein; 23g Carbohydrate; 4g Dietary Fiber; 66mg Cholesterol; 584mg Sodium. Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 3 Vegetable; 1/2 Fat.
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