Southwest Texas Stew

This Stew is:

1. Healthy - if you don't serve the cheesy tortillas
2. Comfort - Tummy Warming on a cold night
3. Quick-n-Easy - 2 versions below, choose "easy" or "better"
   

Southwest Texas Stew [Easy] or (Better) A Bi-Difficult Recipe
(be sure to choose easy or better then only add those ingredients not both.

• 2 cups raw chicken cut into bite size chunks (it is easier to cut chicken when partially frozen)
• 3 cloves garlic, chopped or pressed
• 4 tablespoons oil
  
• 1 cup onion, diced
• 2 cups potatoes, diced
• 1/2 cup celery, diced
• [easy] 1 can (approximately 2 cups) diced tomatoes
• (better) 2 cups diced homegrown delicious red tomatoes
  
• [easy] 1 small can original Ro-Tel tomatoes
• (better) 1 serrano pepper cut in half and take out the membrane and seeds, then chop as small as you can.
• (better) 2 tablespoons diced fresh cilantro
• (better) fresh sea salt and ground pepper to taste
  
• 1 quart chicken broth

On medium heat add oil to large skillet, saute garlic, celery and onion until clear then remove from skillet. Increase heat to medium high, add chicken to skillet, cover and saute for about 5 min until golden, add potatoes and 1 cup broth, cover and simmer on low until potatoes are tender to a fork but not mushy. Return garlic, celery, onions, to the chicken and potato mixture in the skillet. Add both cans of tomatoes(or better ingredients) and remaining chicken broth. Simmer for about 30 min and serve. (I like to take corn tortillas, spread a little oil on them and brown on one side in skillet, flip and fill with a couple tablespoons of sharp cheese, fold over and set aside, be sure to keep warm by wrapping in foil envelope, serve with stew).