Makes 4-6 servings. Difficulty
4 celery stalks, coarsely chopped 2 large onions, coarsely chopped 2 small red bell peppers, chopped into 1 inch pieces 2 Tablespoons allspice 1 Tablespoon peppercorns 1 whole chicken, inards removed 2 small hot red chiles 2 bay leaves 4 ears shucked corn 3 carrots, 1/4 inch slice 2 medium waxy potatoes, cut into 1/4 inch cubes Salt and freshly ground black pepper to taste
Place the celery, onions and bell peppers in a large pot and cover with 3 cups water. Set pot over high heat and bring to a boil. Add the chicken, red chiles and bay leaves and add 7 cups water; return to a boil. Reduce the heat to medium and simmer for 1 hour. Add the corn, carrots and potatoes and continue to simmer for 30 minutes or until the potatoes are soft. Remove the chicken from the pot and pull the meat off the bones and shred into bite size pieces. Return the chicken to the pan and cook over medium low heat just until the chicken is heated through. Adjust seasonings to taste with salt and freshly ground black pepper and serve.