SERVES 6 TO 8
Adjust the heat in this dish by adding the minced ribs and seeds from the jalapeño as directed in step 6. If Anaheim chiles cannot be found, add an additional poblano and jalapeño to the chili. This dish can also be successfully made by substituting chicken thighs for the chicken breasts. If using thighs, increase the cooking time in step 4 to about 40 minutes or until the chicken registers 175 degrees on an instant-read thermometer. Serve the chili with sour cream, tortilla chips, and lime wedges.
3 |
pounds bone-in, skin-on chicken breast halves, trimmed |
Table salt and ground black pepper |
|
1 |
tablespoon vegetable oil |
3 |
medium jalapeño chiles (see note) |
3 |
medium poblano chiles (see note), stemmed, seeded, and cut into large pieces |
3 |
medium Anaheim chiles (see note), stemmed, seeded, and cut into large pieces |
2 |
medium onions, cut into large pieces (about 2 cups) |
6 |
medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons) |
1 |
tablespoon ground cumin |
1½ |
teaspoons ground coriander |
2 |
(15-ounce) cans cannellini beans, drained and rinsed |
3 |
cups low-sodium chicken broth |
¼ |
cup minced fresh cilantro leaves |
3 |
tablespoons juice from 2 limes |
4 |
scallions, white and light green parts sliced thin |
1. Season the chicken liberally with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat until just smoking. Add the chicken, skin side down, and cook without moving until the skin is golden brown, about 4 minutes. Using tongs, turn the chicken and lightly brown the other side, about 2 minutes. Transfer the chicken to a plate; remove and discard the skin.
2. While the chicken is browning, remove and discard the ribs and seeds from 2 of the jalapeños; mince the flesh. In a food processor, pulse half of the poblanos, Anaheims, and onions until the consistency of chunky salsa, 10 to 12 pulses, scraping down the sides of the workbowl halfway through. Transfer the mixture to a medium bowl. Repeat with the remaining poblanos, Anaheims, and onions; combine with the first batch (do not wash the food processor blade or workbowl).
3. Pour off all but 1 tablespoon of the fat from the Dutch oven (adding more vegetable oil if necessary) and reduce the heat to medium. Add the minced jalapeños, chile-onion mixture, garlic, cumin, coriander, and ¼ teaspoon salt. Cover and cook, stirring occasionally, until the vegetables soften, about 10 minutes. Remove the pot from the heat.
4. Transfer 1 cup of the cooked vegetable mixture to the now-empty food processor workbowl. Add 1 cup of the beans and 1 cup of the broth and process until smooth, about 20 seconds. Add the vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to the Dutch oven and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, covered, stirring occasionally, until the chicken registers 160 degrees (175 degrees if using thighs) on an instant-read thermometer, 15 to 20 minutes (40 minutes if using thighs).
5. Using tongs, transfer the chicken to a large plate. Stir in the remaining beans and continue to simmer, uncovered, until the beans are heated through and the chili has thickened slightly, about 10 minutes.
6. Mince the remaining jalapeño, reserving and mincing the ribs and seeds (see note), and set aside. When cool enough to handle, shred the chicken into bite-size pieces, discarding the bones. Stir the shredded chicken, cilantro, lime juice, scallions, and minced jalapeño (with seeds if desired) into the chili and return to a simmer. Season with salt and pepper to taste and serve.