Mom's Spicy Chicken Tomato Stew

1. Arrange chicken in a single layer in the bottom of a large Dutch oven. Add water to cover and bring to a boil. Lower heat and simmer until no longer pink at the bone and the juices run clear, 20 to 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

2. Use a slotted spoon to remove chicken to a plate to cool; leave cooking liquid in the pot. When cool enough to handle, remove and discard chicken skin and bones. Shred meat and set aside.

3. Add potatoes, diced tomatoes, onion, chili powder, salt, and pepper to the pot. Cook until potatoes are tender, 20 to 25 minutes.

4. Add corn and shredded chicken to stew. Cook until heated through, 5 to 10 minutes. Taste and adjust seasonings. Simmer for another 10 to 15 minutes before serving.

Cook's Notes:

I use 2 separate pots to cook the chicken but one large pot works fine; it's a preference thing.

I buy the 9.25 ounce chili powder and use almost half of it (almost an entire bottle if you buy the smaller one), but I taste it along the way, so I suggest you do the same. I add up to 1 tablespoon each of salt and pepper, again to however you want it to taste. I recommend you go easy and add more after adding the corn.