Chicken Chili

Total Time: 50 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 3 lbs chicken breast halves, bone-in, skin-on, trimmed of excess fat and skin
• table salt & fresh ground pepper
• 1 tablespoon vegetable oil
• 3 medium jalapeno chiles
• 3 poblano chiles, stemmed, seeded, and cut into large pieces (medium)
• 3 anaheim chilies, stemmed, seeded, and cut into large pieces (medium)
• 2 medium onions, cut into large pieces (2 cups)
• 6 medium garlic cloves, minced (about 2 tablespoons)
• 1 tablespoon ground cumin
• 1 1/2 teaspoons ground coriander
• 2 (14 1/2 ounce) cans cannellini beans, drained and rinsed
• 3 cups low sodium chicken broth
• 3 tablespoons fresh lime juice (from 2 to 3 limes)
• 1/4 cup minced fresh cilantro leaves
• 4 scallions, and light green parts sliced thin

Recipe

• 1 season chicken liberally with salt and pepper. heat oil in large dutch oven over medium-high heat until just smoking. add chicken, skin side down, and cook without moving until skin is golden brown, about 4 minutes. using tongs, turn chicken and lightly brown on other side, about 2 minutes. transfer chicken to plate; remove and discard skin.
• 2 while chicken is browning, remove and discard ribs and seeds from 2 jalapeños; mince flesh.
• 3 in food processor, process half of poblano chiles, anaheim chiles, and onions until consistency of chunky salsa, ten to twelve 1-second pulses, scraping down sides of workbowl halfway through.
• 4 transfer mixture to medium bowl. repeat with remaining poblano chiles, anaheim chiles, and onions; combine with first batch (do not wash food processor blade or workbowl).
• 5 pour off all but 1 tablespoon fat from dutch oven (adding additional vegetable oil if necessary) and reduce heat to medium. add minced jalapeños, chile-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt. cover and cook, stirring occasionally, until vegetables soften, about 10 minutes. remove pot from heat.
• 6 transfer 1 cup cooked vegetable mixture to now-empty food processor workbowl. add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds.
• 7 add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to dutch oven and bring to boil over medium-high heat.
• 8 reduce heat to medium-low and simmer, covered, stirring occasionally, until chicken registers 160 degrees (175 degrees if using thighs) on instant-read thermometer, 15 to 20 minutes (40 minutes if using thighs).
• 9 using tongs, transfer chicken to large plate.
• 10 stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.
• 11 mince remaining jalapeño, reserving and mincing ribs and seeds (see note above), and set aside.
• 12 when cool enough to handle, shred chicken into bite-sized pieces, discarding bones. stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeño (with seeds if desired) into chili and return to simmer.
• 13 adjust seasonings with salt and pepper and serve.