Bring water to a boil, add chicken, cover and cook over medium heat for 1 hour or until chicken is tender. Remove chicken and cool. Skim fat off stock chicken was cooked in. Add carrots, celery, onion and Chile Escabeche to chicken broth. While vegetables soften, skin and debone chicken to add back into stock. Add cobletts, red beans, tomatoes and garlic. Add spices, salt and pepper to taste and simmer 1 hour or more to allow flavors to combine. (If you prefer yours hotter– add a smoked habañero pod or two when you put in the Escabeche. If you prefer your stew thick – use 1 cup water with 9 Tbsp. flour combined to a smooth consistency.) Remove bay leaves and pepper pods. Serve with cornbread.
Serves 8.