WHITE CHICKEN CHILI
Steps:
- 1. Season chicken liberally. Heat oil in large Dutch oven over med-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 side, about 2 mins. Transfer chicken to plate; remove and discard skin. 2. While chicken is browning, remove and discard ribs and seeds from 2 jalapeños; mince flesh. In food processor in two batches, process poblanos, Anaheims, 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. Do not wash food processor blade or workbowl. 3. Pour off all but 1T 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 t salt. Cover and cook, stirring occasionally, until vegetables soften, about 10 mins. Remove pot from heat. 4. Transfer 1 c cooked vegetable mixture to now-empty food processor workbowl. Add 1 c beans and 1 c broth and process until smooth, about 20 seconds. Add vegetable-bean mixture, remaining 2 c 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 F (175 F if using thighs) on instant-read thermometer, 15 to 20 mins (40 mins if using thighs). 5. 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 mins. 6. Mince remaining jalapeño, 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 jalapeño (with seeds if desired) into chili and return to simmer. Adjust seasonings with salt and pepper and serve.
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