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. These recipes were adapted from recipes of Jacqueline Higuera McMahan. I increased the heat level & garlic. Mark "Crazy Coyote" Holm CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.