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Bowl of the Wife of Kit Carson (from The Fort Restaurant in Morrison, CO) - the Cossack Jack modification
• Whole chicken (or 4 large breasts with skin & ribs) - best to cook with fat & skin intact. Stew/slow cook or pressure-cook; then skin, debone, & cube.

• Chicken stock or broth from cooking (add 1 can to 1 QT if needed for soup consistency). Omit if stew consistency is desired.

• Rice, white or brown, 1-2 cups cooked

• Chick peas (Garbanzo beans), 8 oz cooked, or one 15-16 oz can with its liquid

• Chipotle peppers in adobo sauce, 1 small can, 7 oz [200gm]; or 4-6 dried chipotles, chopped

• (Optional) Rotel Diced Tomatoes with Chipotle Peppers, 1 can with its liquid
Simmer at least 30 minutes.
• Serve hot with cubed Monterrey Jack or Pepper Jack cheese

• Salt to taste

• Avocado slice
This recipe is great with turkey soup (which I make from the Thanksgiving/Christmas leftover carcass, wings, & thighs).
(I made a batch last night. Great meal during cold weather. It is served at The Fort Restaurant only in the Winter).