Chipotle Chicken Stew

Chipotle Chicken Stew

I love stews; on a cold night, nothing warms you up more than a good, hearty stew. For the most part, our weather is trending towards summer, but some nights there is still the last hint of crisp, cool air. So for this week, I decided to pull out my dutch oven and make a Whole 30 stew that I could eat off for days. I have a lot coming up this week and knew that this meal would be a perfect one pot meal. A hint of spice and smokiness from the chipotle pepper combined with the fresh onion and bell pepper - just what I needed to make sure I had something that would keep me nice and full. If you do not want this to be a spicy stew, go ahead and skip the chipotle pepper - this is an easy recipe to add or remove ingredients. 

2 boneless skinless chicken breasts, cubed

1 large sweet potato

1 green bell pepper

1 small red onion

3 cloves of garlic

1 chipotle pepper, chopped finely + 1 tablespoon adobo sauce 

8oz can tomato sauce

16oz can diced tomatoes

1-2 tablespoons coconut oil

SPICES: 1 tablespoon chili powder, 1/2 tablespoon cumin, 1/2 teaspoon black pepper, 1/2 teaspoon salt

Prep all of the vegetables; dice the onion and bell pepper into small bits and set aside. Peel the skin off the sweet potato and dice into cubes, about 1/2 inch thick.

Now prep your chicken, trimming off any excess fat. Cube the chicken into 1/2 inch to 1 inch chunks. Heat 1 tablespoon of coconut oil in the dutch oven over medium high heat and add the chicken to the pot to sear the outside, for about 5 minutes. It is okay if the chicken is not fully cooked, as it will go back into the pot later. 

Once the chicken is cooked, remove and set aside. Add the onion and garlic to the pot and cook for about 3-4 minutes over medium heat, until the onion is fragrant. Now add all of the spices and chipotle pepper, stir well and add the bell pepper and sweet potato. Cook for 5 minutes. 

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Add the chicken back to the pot, along with the adobo sauce, canned tomatoes and tomato sauce. Bring to a boil, then cover and reduce to a simmer for 1-2 hours. Once ready, serve and top with either green onions, avocado or both. 

MEG'S AFTERTHOUGHTS: This does take a couple of hours to simmer on the stove, so if you are looking to have this be a meal that is ready when you are home from work, you can adjust this to be a slow cooker meal. Add all of the ingredients to the crock pot before you go to work, set to low for 6-8 hours and boom! A slow cooked meal that is ready to go the second you walk in the door. 

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