Review: Chipotle Chicken Stew

[kendra]

This recipe was sooo awesome! We made it on Sunday and have been eating it all week. Definitely try it!

[LSB]

This sounds great! What issue is it from?

[Kerri]

It is from the December issue. Thanks for posting your review! I was thinking about making this and now I definately will.

[MPHenderson]

I made the Chipotle Chicken Stew this weekend and it was a HIT! This was the first time I used chipotle chilis in adobo sauce and I'm looking for more ideas (my brother--who lived in Mexico--eats them whole on crackers, but that seems too intense for me! http://www.cookinglight.com/bbs/smile.gif) It is tasty and VERY spicy!

I had family over for birthday cake the evening I made the stew and everyone who walked in exclaimed how wonderful the kitchen smelled (I had just finished the stew about 30 minutes before folks came over). Handed out about 6 bowls of stew, sent sister home with TWO more servings, and froze the rest Thank goodness this makes a lot!

BTW, hubby and brother topped the stew with some shredded colby-jack cheese and thought that added quite a lot to the taste.

[MaryH]

This came from Bon Apetit last year or so. can easily be halved and you can increase or decrease the chipoltes depending on your taste.

HOT AND SMOKEY BAKED BEANS

Serve these hot or at room temperature.

6 bacon slices
1 1/2 cups chopped onion
1 1/4 cups purchased barbecue sauce
3/4 cup dark beer
1/4 cup mild-flavored (light) molasses
3 tablespoons Dijon mustard
3 tablespoons (packed) dark brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
4 to 6 teaspoons minced canned chipotle chilies
6 15- to 16-ounce cans Great Northern beans, drained

Preheat oven to 350°F. Cook bacon in large skillet over medium heat until crisp. Transfer to paper towels and drain. Transfer 2 1/2 tablespoons bacon drippings from skillet to large bowl. Finely chop bacon; add to bowl. Add onion and next 7 ingredients to bowl and whisk to blend. Whisk in 4 to 6 teaspoons chipotle chilies, depending on spiciness desired. Stir in beans. Transfer bean mixture to 13 x 9 x 2-inch glass baking dish. Bake uncovered until liquid bubbles and thickens slightly, about 1 hour. Cool 10 minutes.

Serves 8 to 10

[DeniseB]

I would love to try this recipe but, I am not finding it on the recipe search. Is that because of the fact it is from a month ago or what? Could someone post it or tell me what I may be doing wrong in my search? Thanks. Also, does anyone know if it is possible to link the recipes to the reviews here?

[lindrusso]

MPHenderson and other chipotle lovers...

I too recently discovered these and I LOVE them. Here are two CL recipes that I really like (they are very similar to each other):

CHUNKY CHICKEN-CHIPOTLE CHILI

3 slices bacon
1 pound skinned and boned chicken breast, cut into 1-inch pieces
1/2 cup chopped red onion
1 teaspoon ground coriander
5 cloves garlic, minced
1 drained canned chipotle chile in adobo sauce, seeded and minced
1 cup frozen whole-kernel corn, thawed
1 (16-ounce) bottle salsa
1 (15-ounce) can pinto beans, rinsed and drained
1 (7-ounce) bottle roasted red bell peppers, drained and sliced

1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add chicken to drippings in pan; sauté 4 minutes. Remove from pan; keep warm.

2. Add the onion, coriander, garlic, and chile to pan; sauté 3 minutes. Add corn, salsa, beans, and bell peppers; cover and cook 5 minutes. Return the chicken and bacon to pan; cook 5 minutes or until thoroughly heated. Yield: 6 servings (serving size: 1 cup).

3. Calories 293 (30% from fat); Fat 9.8g (sat 3.4g, mono 4.1g, poly 1.5g); Protein 24.7g; Carb 26g; Fiber 4.2g; Chol 53mg; Iron 2.9mg; Sodium 686mg; Calc 69mg.

SMOKED CHICKEN IN ROASTED RED PEPPER SAUCE

2 bacon slices
4 skinned (4-ounce) boned
chicken breast halves
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chopped red onion
1/2 teaspoon ground coriander
3 garlic cloves, minced
1 drained canned chipotle chile in adobo, diced
sauce
1 cup salsa
1 bottle roasted red bell peppers (7-ounce) drained
and sliced
Chopped fresh cilantro (optional)

1. Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from skillet; crumble and set aside. Sprinkle chicken with salt and black pepper. Add chicken to bacon drippings in pan; saute 2 minutes on each side. Remove chicken from pan. Add onion, coriander, garlic, and chile to pan; saute 3 minutes. Stir in salsa and bell peppers. Return chicken to pan. Cover and cook over medium heat 12 minutes or until chicken is done. Sprinkle with crumbled bacon; garnish with cilantro, if desired.

2. Yield: 4 servings (serving size: 1 chicken breast half and 1/2 cup sauce).

3. CALORIES 189 (18% from fat); FAT 3.7g (sat 1.1g, mono 1.3g, poly 0.6g); PROTEIN 28.8g; CARB 8.9g; FIBER 2.10g; CHOL 69mg; IRON 1.70mg; SODIUM 570mg; CALC 58mg

I know two other good recipes have been posted by members - search the board for "Chipotle Tamale Pie" and "Shrimp Brushed with Chipotle Butter". Just thought of another one - Chipotle Marinated Pork Chops with Chimichurri Sauce from June 2000.

Guess I've been eating a lot of chipotles lately!!

[jjf]

this stew was delicious! what a great cooking week - all cooking light winners so far. i halved the recipe for just my husband and i, but we both agreed it will be great to make the whole recipe for a super bowl party!
2 thumbs up and thanks for all of your reviews, because i somehow overlooked it.

jen

[BethR]

Here's the recipe DeniseB... I couldn't find it online either, but I had it in Mastercook. I am going to have to find chipotles -- I can't seem to find them in any of the grocery stores I use. This recipe looks so good, and it's getting so many good reviews.
Beth


* Exported from MasterCook *

Chipotle-Chicken Stew

Cooking spray
3 pounds skinned, boned chicken breast, cut into
bite-size pieces
1 tablespoon olive oil
3 cups chopped onion
6 garlic cloves, minced
2 cups (1-inch) cubed peeled red potato (about 1
pound)
1 1/2 cups (1-inch-thick) slices carrot
1/4 cup tomato paste
1 1/2 teaspoons ground cumin
3 cans (16 ounces, each) fat-free, less-sodium
chicken broth
3 cans (14.5 ounces, each) no-salt-added diced
tomatoes, undrained
3 drained canned chipotle chiles in adobo
sauce, finely chopped
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro

Directions.
Chipotles are dried, smoked jalapenos; they give this stew a Southwestern flair guaranteed to take the chill off winter. Make and store the stew in the refrigerator the day before the party. Reheat over medium-low heat, and stir in the cilantro before serving.

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

2. Add oil to pan. Add onion; saute 7 minutes or until lightly browned. Add garlic; saute 1 minute. Add potato and the next 6 ingredients (potato through chiles); 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. Yield: 16 servings (serving size: 1 cup).

[SueK]

Beth- I gave up trying to find them where I live, too. I ended up ordering them recently through ethnicgrocer.com. I order a lot of "unusual" (to this area, anyway!) foods via the internet, because when I read the reviews, I'm dying to try them! I can't wait to get my order now, so I can make this stew!

[BethH]

I made this last night and it is so yummy! I added a spoonful of the adobo sauce for a little extra 'smokey' flavor and wow does it pack a punch! Mine is very spicy and just perfect for cold winter evenings. I cried while chopping the onions, but other than that, thought it was very easy to put together.

I put a few servings in the freezer for later and will let you all know how it goes. Hot and spicy food loving BF was a huge fan.

Also, I had frozen extra chipoltes and sauce about 2 months ago...just thawed them out in the fridge over night and they worked perfectly. Just wanted you all to know they they freeze very well!

[heeter]

For those in the south east I found the chilpotle peppers in adobo sauce at Publix. The brand was Empacadora San Marcos. Hope this helps some of you!!!!!!!
Heather

[TamiK]

I made this on Christmas day after trying it out the week before. I've made it 4 times so far. My 2-year-old granddaughter loves it. Whenever she comes over, she runs to the refrigerator saying, "Soup!" Our kids raised in the Southwest cut their teeth on spicy food, I guess. Anyway, everyone who's tried it asks for the recipe. I cut the amount of chicken in half, though, and double the carrots, at the request of my 19-year-old. It doesn't affect the flavor at all, but cuts down the points I have to count for Weight Watchers!

[SusanL]

TamiK-How many ww points did you calculate? TIA? http://www.cookinglight.com/bbs/smile.gif We will be trying it this weekend.

[BethR]

Originally posted by SueK:
Beth- I gave up trying to find them where I live, too. I ended up ordering them recently through ethnicgrocer.com. I order a lot of "unusual" (to this area, anyway!) foods via the internet, because when I read the reviews, I'm dying to try them! I can't wait to get my order now, so I can make this stew!

SueK -- Thanks for the tip. I just ordered some chipotles from ethnicgrocer, along with a few other things I have a hard time finding in my stores. Can't wait till they arrive so I can make this stew!

[Peggy]

I made this last night and it was delicious! (My husband gives it an 8.5 on his 10 point scale.) We don't like really spicy foods so I was hestitant to try it but couldn't ignore all the favorable reviews. It did have a bite but it stopped short of being too hot. Yummy on a cold winter night...

Peggy

[TamiK]

SusanL--I counted it as 3 points based on the fiber/calorie/fat slide. With less chicken and more carrots, like I make it, though, I wouldn't think it would be more than 2.

[Teresa]

Here is another recipe I would never had made had it not been for the favourable reviews on this BB. We loved this - kind of like a soup - perfect with a crusty baguette and a cold beer. Thanks so much for the recommendation.

[Lchiles]

Tried this stew yesterday while watching the football games. Was delicious!!! Extemely flavorful. Think we will be eating it for about a week, though. There is just the two of us. Looking forward to lunch today. LaurieC

[Grace]

LChiles: Freeze some of it, or you'll end up being sick of it and throwing it out! It does make a HUGE amount...but it's nice to have something tucked in the freezer for those nights when you just don't feel like cooking...

[Lchiles]

Grace, Just had it for lunch and I think you are right... I should probably freeze the rest. I'm not very experienced with freezing foods, and noticed someone said something about not freezing potatoes. Should I be concerned. Thanks for your input. LaurieC

[cookie cookerson]

JJBug - Just wanted to make sure you used 3 Canned chilies as opposed to 3 CANS of chilies. Someone told me they misread it that way last week and it was pretty darn spicy!!

[JJBug]

Kelly-No, I only used 3 chiles not 3 cans!!That would definitely be fiery! Thanks for asking.

[Grace]

I have successfully frozen soups and stews with potatoes in them. I think the key to how good they are when you defrost and eat them is in the method of heating them back up. Use a lower power setting on your microwave (just takes a little longer), or a low flame on your stove, and heat them just until they're warmed up, not boiling hot. If there is any loss of quality, I have not noticed it, but I would rather eat a few mushy (mealy?) potatoes than throw perfectly good food away. Just my opinion though. Oh yeah, and what about all those frozen potatoes in the freezer case at the grocery store? Or the frozen hash browns? Experiment and see...

[This message has been edited by Grace (edited 01-15-2001).]

[Joyce]

I would like to make this, but I usually try not to freeze anything with potatoes. Has any one frozen it? Do the potatoes turn mealy?

[JJBug]

I made the stew for Christmas Day lunch. Everyone thought it was great but too spicy and ended throwing out a lot of it. As it was, I had only used about 1/3 to 1/2 of the amount of chiles called for. What remedy is there for dishes that end up too spicy? Can anything be added to cut down on the fire?! I definitely will make this again but will use less chiles.

[MPHenderson]

Made the Chicken Chipotle Stew again! This time, I also made some of the Sun-dried tomato semolina biscuits to accompany. What a great combo!

This stew is one of my favorite CL recipes. Easy, fast and makes a TON! (DH and I had some for lunch; brought two servings to sister; gave two servings to brother; still have 8 servings in freezer!)

[SueK]

Question regarding this recipe-- I am planning to make this for dinner tonight, but would like to do it ahead of time. If I make it around 3, and then put it in a crock pot on Low, do you think the potatoes would get too mushy by 6:30 or so? Thanks!

[BarbaraL]

Hurray! I stopped at Shop Rite last night (not my usual store) and they had chipotle chilis in adobo! I can finally make some of these great recipes!

[luv2cook]

SueK, I think the tators will be fine on low.

[misstapioca]

i loved this soupy stew. the smokey/spicy taste of the chipotle just got better with age. i sure wish i had though to make it in the crockpot that would have been fantastic!

[patrice]

I made this recipe today. I think I would like to cut back on the amount of chicken and add more carrots. DH loved the heat.

[doggerham]

My .02: We had this at our last CL dinner on Superbowl Sunday and it was wonderful. I frankly was a bit dubious, and really didn't expect my husband to care for it at all, but I was wrong, wrong wrong!!