Sauté chipotles in olive oil for, say, 30 seconds to flavor the oil. Add carrot, celery, onion, and bay leaves, season with S&P, and sauté until tender, but not brown. Add garlic and sauté an additional minute. Stir in flour, oregano, and thyme and sauté briefly (to remove the raw taste from the flour). Add chicken stock and tomatoes, bring to a boil, season again with S&P, and simmer for 30 to 45 minutes. Add chicken, season again with S&P, and simmer another 10 minutes or so (to allow the smoke flavor to permeate the stew). Finish by stirring in cilantro leaves immediately before serving. I served this over stone-ground grits that I get from a local mill -- I flavored them with roasted garlic and fresh thyme.

Cooking times, etc. above are not exact -- just simmer/season/thicken/thin until you get a stew that suits your taste.

Good luck.
Matt