Chipotle Chicken Stew

• cooking spray
• 3 lbs boneless skinless chicken breasts or 3 lbs boneless skinless chicken thighs, cut into bite size pieces
• 1 tablespoon olive oil
• 3 cups chopped onions
• 6 cloves garlic, minced
• 2 cups 1-inch cubed peeled red potatoes (about 1 pound)
• 1 1/2 cups sliced carrots (1-inch-thick)
• 1/4 cup tomato paste
• 1 1/2 teaspoons ground cumin
• 3 (16 ounce) cans broth
• 3 (14 1/2 ounce) cans diced tomatoes, undrained
• 3 drained canned chipotle chiles in adobo, finely chopped
• 1/2 teaspoon salt
• 2 tablespoons chopped fresh cilantro

1. Place a large Dutch oven coated with cooking spray over medium-high heat.
2. Add the chicken; saute 7 minutes or until browned.
3. Remove chicken from pan; keep warm.
4. Add oil to pan.
5. Add onion; saute 7 minutes or until lightly browned.
6. Add garlic; saute 1 minute.
7. Add potato and the next 6 ingredients (potato through chiles); bring to a boil.
8. Reduce heat, and simmer for 25 minutes or until vegetables are tender.
9. Add chicken and salt; cover and cook for 10 minutes.
10. Stir in cilantro.

cooking spray, chicken breasts, olive oil, onions, garlic, red potatoes, carrots, tomato paste, ground cumin, cans broth, tomatoes, chiles, salt, fresh cilantro

Taken from www.food.com/recipe/chipotle-chicken-stew-112930 (may not work)