CHIPOTLE CHICKEN STEW

INGREDIENTS

1 Tbsp. vegetable oil 2 lbs. boneless, skinless chicken thighs, cut into 1-1/2 inch cubes 2 large carrot, sliced 1 can (14.5 oz.) chopped tomatoes 1 cup water 1 Tbsp. Knorr Chicken flavor Bouillon 1 Knorr Onion MiniCube, crumbled 1 Knorr Garlic MiniCube, crumbled 2 large green, red and/or yellow bell peppers, cut into 1-inch chunks 1 lb. potatoes, peeled, if desired, and cubed 2 Knorr Chipotle MiniCubes, crumbled

DIRECTIONS
1. Heat oil in large deep skillet over medium-high heat and brown chicken in 2 batches, stirring occasionally. Add carrots and next 5

ingredients and bring to a boil. Reduce heat and simmer covered 1 hour.

2.

Add peppers and potatoes and simmer covered 1 hour or until chicken is thoroughly cooked and vegetables are very tender. Stir in Knorr Chipotle MiniCubes. Garnish with chopped cilantro and chopped avocado. Serve with hot cooked rice and lime wedges.