| Cowboy Chicken Stew 2 tablespoons vegetable oil 2 cups onion, diced 5 bacon strips, chopped 2 ribs celery, chopped with leaves 2 15-ounce cans chicken broth 1/4 cup chipotle peppers in adobo 2 tablespoons ancho pepper paste 1 teaspoon cayenne pepper 2 teaspoons crushed red pepper flakes 2 teaspoons ground black pepper |
1 teaspoon salt 3 carrots, sliced 1 pound Yukon Gold potatoes, cut into 1-inch pieces 1 pound red skin potatoes, cut into 1-inch pieces 2 15-ounce cans diced tomatoes 1-1/2 pounds diced chicken, white meat, pre-cooked 2 cloves garlic, chopped 1 quart water |
In a 6-quart stock pot, heat oil and sauté onions and bacon until onions are translucent. |
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