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Chipotle Chicken Stew

Print Recipe

Equipment

  • Dutch Oven

Ingredients
  

  • ¼ cup – avocado oil
  • 1 onion chopped
  • 4 cloves – garlic minced
  • 1 Tbsp – paprika
  • 2 tsp – ground cumin
  • ½ tsp – dried oregano
  • ½ tsp – salt
  • 4 chicken thighs bone-in, skin-on around 1 lbs
  • 2 10- ounce cans of roasted tomatoes with green chilies
  • 1 cup – broth
  • 2 chipotle chiles in adobo sauce chopped remove seeds or do less chiles if sensitive to spice
  • 1 Tbsp – adobo sauce from chipotle chili can

Instructions
 

  • Heat oil in a large dutch oven, add onion and garlic to the pot and saute for 3-4 minutes until starting to soften. Add spices to the pot and cook for 30 seconds until fragrant.
  • Add chicken to the pot and brown each side (about 5 minutes each). Make sure most of the chicken is touching the pan, and move the onions out of the way to do so.
  • Once browned add the tomatoes, broth, and chipotle chiles to the pot. Stir to combine.
  • Bring to a low simmer, cover, and cook for 30 minutes.
  • Remove chicken from pot and remove bone and cut into pieces.
  • Add chicken back in.
  • Serve as is or add toppings of choice.