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Chicken Chili

by Lisa
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1 poblano pepper
1 red bell pepper
1 cubanelle pepper
2 jalapeño peppers
olive oil
2 pounds boneless, skinless chicken thighs, cut into 1/2-inch pieces
fine sea salt
freshly ground black pepper
1 medium Spanish onion, chopped
3 garlic cloves, finely chopped
3 tablespoons ancho chile powder
1 tablespoon paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
1 15-ounce can fire-roasted diced tomatoes
1 teaspoon dried oregano
1 teaspoon dried epazote
2 cups cooked beans, such as cannellini, kidney, or pinto
2 cups chicken stock

for toppings:
tortilla chips
shredded Monterrey Jack cheese
sour cream
2 Haas avocados, cubed
cilantro sprigs
lime wedges

Preheat the broiler with the rack in the uppermost position. Place peppers on a rimmed baking sheet. Broil peppers for 3 to 5 minutes per side until black and blistered. Alternatively, blacken peppers over a gas flame. Transfer peppers to a bowl and cover with plastic wrap for a few minutes to allow steam to loosen skins. Remove skins by rubbing peppers with paper towels. Remove stem and seeds. Wear gloves when handling jalapeño. Chop peppers.

Warm a large heavy bottomed pot or Dutch oven over medium heat. Add about 2 tablespoons of oil. Sear chicken in batches until brown all over. Season with salt and pepper. Remove chicken to a bowl.

Refresh the pot with a little oil. Add onion and garlic; sauté until soft and translucent, about 3 minutes. Add chile powder, paprika, coriander, and cumin; toast for 1 minute. Add flour and stir to coat all the ingredients. Add tomatoes with their juices and oregano and epazote. Let reduce slightly, about 5 minutes. Add the chopped peppers, reserved chicken, beans, and stock and bring to a boil. Reduce to a simmer. Cook until the chicken is cooked through and the chili has thickened, about 25 to 30 minutes. Check seasoning. Serve with toppings.

Yield: 4 to 6 servings.

 

- Courtesy of Joseph Erdos

 

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