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Prep 35 mins
Cook 45 mins
If you love spicy food--this is for you. If not, you may want to decrease the heat to your liking. Flavorful and warming. Recipe courtesy of America's Test Kitchen.
- 3 lbs chicken breasts (trimmed of excess fat and skin)
- 1 tablespoon vegetable oil
- 3 medium jalapeno chiles
- 3 poblano chiles (stemmed, seeded, and cut into large pieces)
- 3 anaheim chilies (stemmed, seeded, and cut into large pieces)
- 2 medium onions, cut into large pieces
- 6 garlic cloves (medium, minced or pressed through garlic press)
- 1 tablespoon ground cumin
- 1 1⁄2 teaspoons ground coriander
- 29 ounces cannellini beans, rinsed and drained
- 3 cups low sodium chicken broth
- 3 tablespoons fresh lime juice (about 2 to 3 limes)
- 1⁄4 cup cilantro leaf, minced
- 4 scallions, white and light green parts sliced thin
- Season chicken liberally with salt and pepper.
- Heat oil in a 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 thongs, turn chicken and brown lightly on other side, about 2 minutes.
- While chicken is browning, remove and discard ribs and seeds for 2 jalapenos and mince flesh.
- In food processor, process half of poblano chilies, Anaheim chilies, and onions until consistency of chunky salsa, ten to twelve 1-second pulses, scraping down sides of workbowl halfway through.
- Transfer mixture to medium bowl. Repeat with remaining poblano chilies, Anaheim chilies, and onions and combine with first batch (do not wash food processor blade or workbowl).
- Pour off all but 1 tablespoon fat from Dutch oven (adding additional vegetable oil if necessary) and reduce heat to medium.
- Add minced poblanos, chili-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.
- 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.
- Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat.
- Reduce heat to medium-low and simmer, covered, stirring occasionally, until chicken registers 160 degrees (175 degrees if substituting thighs) on instant-read thermometer, 15 to 20 minutes.
- Using tongs, transfer chicken to large plate.
- Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.
- Mince remaining jalapeno, reserving and mincing ribs and seeds and set aside.
- When cool enough to handle, shred chicken into bite-sized pieces, discarding bones.
- Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeno (with seeds if desired) into chili and return to simmer.
- Adjust seasonings with salt and pepper to serve.