Chicken Chili Verde

Name: Chicken Chili Verde
Cook time: 1 h
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 3 lbs bone-in skin-on chicken breasts; 1 tablespoon vegetable oil; 3 jalapeno chiles, stemmed, seeded, minced, divided; 3 poblano chiles, stemmed, seeded, and cut into large pieces; 3 anaheim chilies, stemmed, seeded, and cut into large pieces (OR padron, bell, hatch, or other mild-medium chili to equal 1/2 cup); 2 medium onions, cut into large pieces; 8 medium garlic cloves, pressed; 4 teaspoons ground cumin; 1 1/2 teaspoons ground coriander; 4 cups cooked cannellini beans; 3 cups low sodium chicken broth; 3 tablespoons lime juice; 1/4 cup minced fresh cilantro leaves; 4 scallions, white and green parts sliced thin; salt and pepper

Submitted by Chandra M

"A vibrant chili with 3 types of peppers. Especially good with heirloom beans cooked from dry (Cannellini, Flor de Durazno, Ayocote Blanco). Can be a little spicy depending on your peppers, so decrease the jalapeños if your family likes a milder chili. This can also be made with chicken thighs, but you will need to cook the chicken 20 minutes longer until the thighs reach 175°. Serve with tortilla chips, lime wedges, and sour cream. Adapted from Cooks Illustrated's white chicken chili."

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photo by Chandra M

Ready In:: 1hr
Ingredients:: 15
Serves:: 6

ingredients

3 lbs bone-in skin-on chicken breasts
1 tablespoon vegetable oil
3 jalapeno chiles, stemmed, seeded, minced, divided
3 poblano chiles, stemmed, seeded, and cut into large pieces
3 anaheim chilies, stemmed, seeded, and cut into large pieces (OR padron, bell, hatch, or other mild-medium chili to equal 1/2 cup)
2 medium onions, cut into large pieces
8 medium garlic cloves, pressed
4 teaspoons ground cumin
1 ¹⁄₂ teaspoons ground coriander
4 cups cooked cannellini beans
3 cups low sodium chicken broth
3 tablespoons lime juice
¹⁄₄ cup minced fresh cilantro leaves
4 scallions, white and green parts sliced thin
salt and pepper

directions

Season chicken 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. Turn chicken and lightly brown on other sides, about 2 minutes each. Transfer chicken to plate; remove and discard skin.
While chicken is browning, in food processor, process half of poblano chiles, Anaheim chiles, and onions until consistency of chunky salsa, ten 1-second pulses, scraping down sides of workbowl halfway through. 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).
Pour off all but 1 tablespoon fat from Dutch oven (adding additional vegetable oil if necessary) and reduce heat to medium. Add 2/3 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.
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, about 20 minutes.
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.
When cool enough to handle, shred chicken into bite-sized pieces, discarding bones. Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeño into chili and return to simmer. Adjust seasonings with salt and pepper and serve.