a little of each

Ingredients

3 lbs boneless, skinless chicken breasts, cut into bite-sized pieces

1 Tbl olive oil

3 cups onion, chopped

6 cloves garlic, minced

2 cups red potatoes, peeled and cubed one inch thick

1 ½ cups carrots, one-inch-thick slices

¼ cup tomato paste

1 ½ tsp cumin

3 (16 oz) cans chicken broth

1 ½ chipotle chiles in adobo sauce, drained and finely chopped

1 tsp salt

2 Tbl cilantro leaves, chopped

Directions

In a large Dutch oven over medium-high heat coated with cooking spray sauté the chicken for seven minutes or until browned. Remove the chicken; keep warm. Add the oil to the pan. Add the onion, sauté for seven minutes or until browned. Add the garlic, sauté for one minute. Add the potatoes and the next six ingredients (potatoes through chiles) and bring to a boil. Reduce the heat and simmer for 25 minutes or until vegetables are tender. Add the chicken and salt. Cover and cook for ten minutes. Stir in the cilantro and serve. A dollop of sour cream is a nice, cooling garnish.