Sierra Chicken Stew / Jill Silverman Hough

Ingredients

• One whole 3 1/2- to 4-pound chicken, cut into pieces, including cutting the breast in halves or thirds
• 2 teaspoons coarse kosher salt
• 2 teaspoons freshly ground black pepper
• 2 to 4 tablespoons olive oil
• 1 red bell pepper, cut into 3/4-inch dice
• 1 yellow bell pepper, cut into 3/4-inch dice
• 1 onion, cut into 3/4-inch dice
• 8 cloves garlic, coarsely chopped
• 2 to 4 canned chipotle peppers (in adobo sauce), minced (see note below)
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• Two 26- to 28-ounce cans diced tomatoes
• 1/2 cup drained julienned oil-packed sun-dried tomatoes
• One 15-ounce can black, pinto, or kidney beans, drained
• 1 cup corn kernels, freshly sliced off the cob, canned (drained), or frozen
• One 2.25-ounce can sliced black olives, drained
• 1/2 cup coarsely chopped fresh cilantro