Chipotle Chicken Stew

• 1 lb boneless skinless chicken thighs, cubed
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 bay leaf
• 1 chipotle chile in adobo, minced
• 1 tablespoon adobo sauce
• 1 medium onion, diced
• 1 (15 ounce) can navy beans, drained & rinsed
• 1 (15 ounce) can black beans, drained & rinsed
• 1 (14 1/2 ounce) can diced tomatoes
• 1 1/2 cups chicken broth
• 1/2 cup orange juice
• 1/4 cup cilantro, chopped
• 1 lime, cut in 6 wedges

1. Brown chicken and onion in a dutch oven sprayed with cooking spray until chicken is slightly browned.
2. Add remaining ingredients, except cilantro to dutch oven.
3. Bring to a boil, reduce heat and simmer for 30 minutes until chicken is cooked and the mixture is slightly thickened.
4. Remove bay leaf before serving and add cilantro.
5. Serve with lime wedges.

chicken, salt, ground cumin, bay leaf, adobo sauce, onion, navy beans, black beans, tomatoes, chicken broth, orange juice, cilantro, lime

Taken from www.food.com/recipe/chipotle-chicken-stew-346057 (may not work)