This stew is spicy, juicy and quite a treat. I used a whole chicken which I cut into 8 pieces. However, you can go ahead and use legs and thighs if you prefer not to go through that step. I also used 3 chipotle peppers in adobo sauce. This made it quite spicy. You do not need to use as much. One would work fine. Here is what you need for this:
1 whole chicken – cut into 8 pieces (or 8 chicken thighs and legs)
1 large yellow onion – thinly chopped
6 garlic cloves – minced
2 celery stalks – finely chopped including leaves
2 TBS finely chopped parsley
1 TBS dried oregano
3 chipotle peppers with adobo – chopped
2 medium carrots – sliced
6 medium tomatoes – peeled, seeded and chopped (keep all the juice)
16 bay red potatoes – washed well
2 cups chicken broth
Salt and Pepper
- Rinse and pat dry the chicken pieces. Season generously with salt and pepper.
- Heat a large skillet with some oil. Brown the chicken pieces evenly on all sides. Set aside and wipe the skillet.
- Add a little more oil into the clean skillet. Add the onion and cook for about 8 to 10 minutes, until softened and lightly browned. Add the garlic and cook for 1 to 2 minutes, stirring often. Add the celery, parsley, oregano and chipotle peppers. Cook for 1 to 2 minutes until fragrant. Add the carrots, tomatoes with their rendered juice, potatoes and chicken broth.
- Return the chicken to the pan. Season with salt and pepper.
- Bring stew to a boil, reduce heat and simmer for 45 to 50 minutes – until chicken is cooked through and sauce is thick.
- Serve with rice. Enjoy!