The key to this super-successful stew is plenty of quality seasoning. That, combined with the zest from plenty of different peppers, makes for a slamming stew.

    <h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>2 lbs boneless, skinless chicken thighs 1 oz olive oil</li>
                                            <li>1 red pepper, diced</li>
                                            <li>1 yellow pepper, diced</li>
                                            <li>1/2 cup ketchup</li>
                                            <li>1 tsp chicken base</li>
                                            <li>2 Tbsp chipotle peppers, canned</li>
                                            <li>1 Tbsp paprika</li>
                                            <li>1 Tbsp smoked paprika </li>
                                            <li>1 pint chicken broth</li>
                                            <li> Salt and pepper</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>Cut chicken into large pieces, and set aside.</li>
                                    <li>Heat oil in a large sauté pan over medium-high heat. Add chicken. Sear for 2 minutes, then add peppers and onion. Turn down to low heat.</li>
                                    <li>In a blender or food processor, combine ketchup, chicken base, chipotle peppers, both paprikas, and broth. Puree. Pour pureed mixture into chicken pan, turn the heat up to medium-low, and stir.</li>
                                    <li>Allow stew to slowly come to a slight simmer, then turn heat down to low. Cover stew, and allow to cook for 20 minutes, checking every 5 minutes to prevent burning.</li>
                                    <li>Check chicken for tenderness (it should pull apart). Take all chicken pieces out, shred them, then return the pieces to stew. Season with salt and pepper to taste.</li>

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