Chipotle Chicken Stew - cooking recipe

Ingredients

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

Preparation

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.
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.