Mexican Chicken Stew

8-10 chicken thighs (skinless & deboned)
1/3 cup corn starch
1 egg
2-3 tsp salt
2 tsp ground black pepper
1.5 tsp garlic powder
1 tablespoon soy sauce (optional - but it helps the chicken to "brown")
1 can enchilada sauce (8 oz)
3/4 cup water
1/2 cup white wine (substitute extra water if none)
2 tablespoons olive oil (use less if using a non-stick wok/dutch oven)

Remove bone and skin from chicken and chop into large 2 inch cubes/pieces. Place chicken, 2 tsp salt, pepper, garlic powder, egg, soy sauce and corn starch in a bowl and mix well.

Heat a large wok or non-stick soup pot on high and add olive oil. When pan is heated, add the bowl of chicken (including the marinade). Spread the chicken out evenly across the bottom of your hot pan and leave it to "fry" or form a brown coating. Yes the chicken will look like it's sticking together in one mass.

Once the chicken "mass" has browned on one side, divide it in half or large pieces with a spatula and flip the "mass" over to brown on the other side. Once the chicken has "somewhat" browned on both sides, add the white wine to deglaze the pan. Mix the chicken and wine, and break apart the mass. Not all of the chicken will be fully browned or cooked through, this is OK ... you just want most of it browned to make the sauce taste good.

Add the water and can of enchilada sauce to the pan and mix well.

Cover the pan (but leave it slightly ajar to vent) and turn the stew on med or low and allow it to simmer for 30 - 45 min (stir occasionally). Taste the sauce and add the remaining teaspoon of salt if necessary.

The stew will thicken and look like chile colorado (except it's made with chicken and a less spicy red sauce).

Serve with spanish rice or in tortillas.