Versions of this hearty and filling chicken stew can be found in many Latin American countries. This Mexican-inspired take develops a smoky flavor from chipotle chiles in adobo. It can also be made with leftover chicken, pork, or beef.
Heat oil in a 6-qt. saucepan over medium-high. Season chicken with salt and pepper. Working in batches, cook chicken, flipping once, until browned and cooked through, about 15 minutes. Using tongs, transfer to a plate and let cool. Finely shred meat, discarding skin and bones, and set aside.
Return pan to medium-high and cook carrot, bell pepper, and onion, sti