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Chipotle Stewed Chicken

Makes: 4 servings Yield: 4 servings + reserves

Prep 30 mins Cook 8 hrs to 9 hrs (low) or 4 to 4 1/2 hours (high)

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 1/2ounce candiced tomatoes, undrained
1 6 ounce cantomato paste
2 - 3 tablespoons finely chopped canned chipotle peppers in adobo sauce (see tip, page ??)
2 teaspoons sugar
1 teaspoon salt
2 16 ounce packagerefrigerated 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)

Servings Per Recipe 4,
cal. (kcal) 477,
Fat, total (g) 9,
chol. (mg) 136,
sat. fat (g) 2,
carb. (g) 52,
fiber (g) 4,
pro. (g) 43,
sodium (mg) 1110,
Percent Daily Values are based on a 2,000 calorie diet

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