1 (2 pound) whole chicken, cut into pieces
2 large onions, chopped
4 cups chicken broth
2 cups chicken broth
2 (8 ounce) cans diced green chile peppers
2 cups diced chicken wings
salt and pepper to taste
1 cup brown sugar
1 teaspoon paprika
1 cup water
1 teaspoon prepared Dijon-style mustard
2 cups milk
1 carrot, cut into 1/4 inch slices
1 cup diced celery
1 cup chopped green onions
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon salt
Add chicken pieces to pot; add onions, chicken broth, peppers, chicken, celery and chicken wings. Stir in marinade mixture. Bring to a boil, reduce heat to low and simmer for 1 hour.
Stir in sugar, paprika, water and mustard. Simmer an additional hour, stirring occasionally.
Return chicken to pot, stir in 1 cup of the celery slices and 1 cup of the carrots. Stir in 1 cup of the chicken pieces and 1 cup of celery strips. Cook an additional hour, stirring occasionally.
Return chicken to pot. Add celery, carrot and celery strips and stir in chicken. Bring to a boil, reduce heat to low and simmer an additional hour, stirring occasionally.