Yes, I know, another chicken dish.  I seem to have once again accumulated a number of chicken recipes - so you may see some extra chicken dishes to come.  I guess, because chicken lends itself incredibly well to so many different seasonings and spices.
Should this have been called a Mexican Chicken Stew or a South Western Chicken Stew?  Not being overly familiar with either of these lovely foods, I really was not sure.
On another note, we found some lovely Anaheim Peppers at our local market the other day, and I have been discovering what a lovely sweet flavor they have.  They do not have the strong, somewhat bitter taste that a green bell pepper can have - however, (in another post, down the road...a story about how different they were compared to this dish!) in this dish they really were sweet and delicious.
7-8 chicken pieces - I used thighs and legs, skin on bone in
Season Mix:
1 tsp. Smoked Paprika
1 tsp. Chili Powder
1 tsp. Garlic Powder
1/8 tsp. Chipotle Chili Pepper
1 tsp. salt
Combine the seasonings in a bowl, mixing well, then season the chicken pieces all over.

Olive Oil
1/2 cup diced Anaheim Pepper
1/2 cup diced Sweet Red Pepper
1/2 a diced celery stalk
1 onion, roughly chopped
6 minced garlic cloves
1 tsp. Oregano
1 Tblsp. Chili Powder
2  tsp. Cumin
1 large Bay Leaf
salt and pepper
3-4 chopped tomatoes
1 1/2 cups chicken stock (homemade if you have it)
1/4 cup finely chopped Cilantro
12 oz. can of sweet corn, drained
4 Tblsp. tomato paste
juice of 1/2  a fresh lime
Heat up a large Dutch Oven on medium high heat with a drizzle of olive oil.  Add the seasoned chicken pieces to the pan, and brown on all sides - about 8 minutes.  Place the chicken onto a platter, and drain some of the excess oil off, leaving some in the pot.
Add the onions, peppers, and celery to the pan, sauteing until the onions are translucent.  Sprinkle in the Oregano, Chili Powder, Cumin, salt and pepper, stirring to combine, and saute for two minutes.
Add the chopped tomatoes, Bay leaf, chicken stock to the pot, scraping up any brown bits.
Return the chicken to the Dutch oven, bring to a boil, lid on, then turn down to a low simmer, and cook for 1/2 an hour.  Then crack the lid and continue to simmer for 1 more hour.  Add in the canned corn, tomato paste, stirring to combine, check for seasonings, and heat through another minute or two.  Remove the pot from the heat, and stir in the Cilantro.  Serve over steamed rice.