WEST BROOKFIELD, MASS. — 2 dried chipotles
2 tablespoons vegetable or corn oil
2 cups chopped onion
4 cloves garlic, chopped
1-1/2 teaspoons ground cumin
1/2 teaspoon dried thyme or oregano
1/2 teaspoon ground cinnamon
1-1/2 pounds boneless, skinless, chicken breasts cut into strips
1 14-ounce can of tomatoes, chopped
1 1/2 cups chicken stock
2 strips (peels) of orange zest
Juice of 1 lemon
1 10-ounce package of frozen corn kernels
Salt and ground pepper, to taste
Soak chipotles in hot water for 20 minutes; remove seeds and stems. Place in a blender or food processor with 2 tablespoons of water. Process to make a paste.
Heat oil in a large frying pan. Add onions, saute, stirring until soft - about 5 minutes.
Add garlic, cumin, thyme or oregano, and cinnamon. Continue to cook and stir for 2 to 3 minutes.
Add chicken and saute, stirring occasionally, for about 5 minutes.
Add tomatoes, chicken stock, orange zest, and lemon juice.
Reduce heat to simmer, partially cover pan and cook for 20 minutes, or until chicken is fork tender; add corn and cook another 5 minutes.
Sprinkle cilantro over stew just before serving.
Serve with rice and a salad.
Serves 4 to 6.