CHICKEN-CHILE STEW

CHICKEN-CHILE STEW image

Yield 12

Number Of Ingredients 14

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3 1/2 lbs pounds bone-in, skin-on chicken thighs (about 10)
coarse salt
ground pepper
2 tsp safflower oil
3 poblano chiles, ribs & seeds removed, chopped
1 large onion, chopped
4 garlic cloves, minced
1 tbls lightly packed finely chopped fresh oregano leaves
1 tbls chili powder
4 cups low-sodium chicken broth
3 cans cannellini beans, rinsed & drained
Lime wedge, for serving
Cilantro springs, for serving
Salsa fresca, for serving

Steps:

Season chick with salt and pepper. Heat oil in a large, heavy pot over medium-high heat. Add half of chick, skin-side down. Cook, turning once, until both sides are golden brown, about 10 minutes. Transfer to plate. Repeat with remaining chicken. Carefully remove and discard all but 2 tlbs fat from pot, reduce heat to medium. Add chiles, onion and garlic. Cook, stirring occasionally and scraping browned bits from bottom of pot, until onion is softened and golden in spots, about 5 minutes. Add oregano and chili powder. Cook, stirring, until fragrant, about 30 seconds. Return chicken with accumulated juices to pot, along with broth and 4 cups water. Bring to a boil over high heat, then reduce heat to low, cover and simmer about 8-10 minutes, thighs cooked. Transfer chicken to a plate, let stand until cool enough to handle. Meanwhile, mash half beans to a paste in a bowl with a potato masher. Stir mashed beans into pot with remaining whole beans. Increase heat to medium and bring to a simmer. Simmer, uncovered, until liquid has thickened slightly, about 10 minutes. Remove and discard chicken skin & bones. Pull meat into bite size shreds and stir into stew. Simmer until heated through, about 1 minute. Reduce heat to a low to keep warm until ready to serve. Serve with lime wedges, cilantro sprigs, and salsa fresco.