Place the chicken in a pot with poaching ingredients, cover with water and bring to boil. Reduce heat to keep the liquid at a low, rolling boil and cook 45-60 minutes. Turn off heat and let cool to room temp. Remove chicken skin and bones, reserve meat. Strain liquid; you should have about 3 quarts. Store leftover poaching liquid for various uses.
Heat large deep skillet over medium-high heat with oil, 2 turns of the pan. Add peppers, onions and garlic, and season with salt, pepper and cumin. Cook partially covered for 7-8 minutes to soften, stirring occasionally. Add chipotles, adobo sauce, poaching liquid, tomatoes and reserved chicken to the pan. Stir in cilantro and simmer to thicken over medium-low heat, about 15 minutes. Serve with fixins of choice and a side of black or red beans and brown rice cooked in poaching liquid to package directions.