Place chicken in a pot with the water, onion, 8 whole garlic cloves & salt. Simmer for 30 - 40 minutes. When cool enough to handle, pull meat off bones and tear into pieces. Save 1/2 cup of the broth Heat olive oil in a large skillet, add tomatoes & minced garlic. Fry for five minutes.

Puree the chipotles in the broth. Stir in tomato-garlic mixture. Add the diced potatoes and shredded chicken and simmer approx 20 minutes to blend flavors.

Serve chicken chipotle stew into bowels & garnish with sliced avocado and cilantro.

approx 4 servings

From: Jacqueline Higuera McMahan (Adapted by Mark)
Posted By: Mark "Crazy Coyote" Holm, Via: Chile Head Mailing List
Post Date: Apr 30, 1998.