This recipe was adapted from the winner of Savory Spice Shop Portland's 2nd Annual Chile Cook-Off. The smoked serrano chiles can be substituted for fresh serrano chiles.
Heat oil over medium-high heat in a large skillet. Add diced chicken and cook until browned on all sides. Remove from skillet and set aside. Add onion, chiles, celery, garlic, summer savory, salt and pepper and cook until onions have softened, about 5 to 7 min. Stir in browned chicken and transfer mixture to a Dutch oven or slow cooker. Stir in remaining ingredients, bring to a boil, then cover and reduce heat and cook on low for 1 to 6 hours. Add water to thin out if chili gets too thick.