Prep all ingredients first
After the chicken is prepped season it with kosher salt and smoked paprika, add evo and sear in the Dutch oven and set aside
Add carrots, onion, bell pepper and jalapeo and cook until soft, about 10 minutes
Add garlic, cumin and thyme with a couple pinches of salt and cook for another 5 minutes until fragrant
Add poblano and cook for a couple minutes
Add the stock, crushed tomatoes, 1/3 cup cilantro, chipotle peppers with the adobo, chicken and potatoes and bring to a boil, reduce heat and simmer covered for about 30
After 30 minutes check for seasoning and the squeeze in the juice of 1 lime and cover again for 15 to 20 or until potatoes are done
Serve with more cilantro and some lime wedges
