Chipotle Stewed Chicken

Chipotle Stewed Chicken + enlarge image
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2 users rated this recipe an average rating of 3.0
Makes:
4 servings
Yields:
4 servings + reserves
Prep:
30 mins
Cook:
8 hrs to 9 hrs (low) or 4 to 4 1/2 hours (high)
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Chipotle Stewed Chicken

Ingredients
2
medium red sweet peppers, cut into 1-inch pieces
1
medium onion, cut into thin wedges
2
tablespoons quick-cooking tapioca
8
chicken drumsticks, skinned
8
chicken thighs, skinned
1
14 1/2 ounce can diced tomatoes, undrained
1
6 ounce can tomato paste
2
tablespoons finely chopped canned chipotle peppers in adobo sauce (see tip, page ??)
2
teaspoons sugar
1
teaspoon salt
2
16 ounce package refrigerated mashed potatoes

Directions

  1. In a 5- to 6-quart slow cooker combine sweet peppers and onion. Sprinkle with tapioca. Top with chicken. In a medium bowl stir together undrained tomatoes, tomato paste, chipotle peppers, sugar, and salt. Pour over chicken and vegetables.
  2. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours.
  3. Reserve four thighs, four drumsticks, and 1 cup of sauce; store* as directed below. Serve with Chicken Wraps with Lime Cream (recipe below). Heat potatoes according to package directions; serve with remaining chicken and sauce. Makes 4 servings + reserves.

From the Test Kitchen

*

Remove meat from drumsticks and thighs; discard bones. Using two forks, pull meat apart into shreds. Place shredded meat and sauce in separate airtight containers. Seal and chill for up to 3 days. Use in Chicken Wraps with Lime Cream (see recipe below).

Chicken Wraps with Lime Cream:

In a large skillet, heat reserved shredded chicken and sauce over medium heat until heated through. Meanwhile, in a small bowl, stir together 1/4 cup mayonnaise; 1/4 cup dairy sour cream; 1 tablespoon lime juice; and 1/4 teaspoon salt. Warm four 10-inch flour tortillas according to package directions. Place a lettuce leaf on each tortilla. Using a slotted spoon, spoon chicken mixture onto tortillas, just below the center. Top each with 2 tablespoons of sour cream mixture and, if desired, sprinkle with 2 tablespoons snipped, fresh cilantro. Fold bottom edge of a tortilla up and over filling. Fold one side in slightly, then roll up from the bottom. Repeat with remaining tortillas. Serve wraps with lime wedges. Makes 4 servings.

Nutrition Facts per serving of Chicken Wraps with Lime Cream: 486 cal., 23 g total fat (6 g sat. fat), 146 mg chol., 688 mg sodium, 28 g carb., 2 g dietary fiber, 39 g protein.

Nutrition Facts

(Chipotle Stewed Chicken)
    Per serving:
  • 477 kcal cal.,
  • 9 g fat
  • (2 g sat. fat,
  • 136 mg chol.,
  • 1110 mg sodium,
  • 52 g carb.,
  • 4 g fiber,
  • 43 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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