Instructions: Combine the seasonings in a bowl. In a separate bowl, combine 3 Tbsp. of the flour with 2 Tbsp. of the seasonings. Sprinkle the remaining seasonings on the chicken pieces and rub in well.

Heat the oil in a heavy 5-quart pot over high heat until the oil begins to smoke. Brown the seasoned chicken in batches, about 2-3 minutes per side. Remove the chicken from the pot and set aside. Caution: Because the seasoning mix contains sugar, it will brown quickly.

Add the onions to the pot and scrape the bottom of the pot to loosen the brown bits. Cook, stirring and scraping frequently until the onions are brown. Add the chipotle paste, seasoned flour and about 1/2 cup of stock. Continue to cook until the flour begins to stick. Stir in the remaining stock seasoning mix and scrape the pot bottom well. Return the chicken and accumulated juices to the pot, and then bring the mixture to a boil. Reduce the heat to low and simmer until the chicken is tender (about 30 minutes.) Remove from the heat and serve.

*Offered in this section is a great price on chipotle paste that will be there when you need it. I find when you have a batch of something made (or can find some that tastes as good as homemade) you are more likely to add it to your recipes. If you want to make your own paste, follow the directions below. If I have to drag a blender out for an ingredient in a recipe...it BETTER be good! Time is usually short for me. I would opt for the purchased paste.

To make chipotle paste:
Generally, you can find cans of chipotle peppers (these are smoked jalapenos...very nice) packed in Adobo sauce. Toss the peppers and sauce into the blender and puree away!

This recipe is a variation of a recipe from Paul Prudhommes Fiery Foods that I love. The original uses ginger, not chipotle peppers. Both recipes are easy and I find both of them to be good comfort food. But them chipotle peppers are good at warming more than just the soul!

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