3-lbs bone-in, skin-on chicken breasts trimmed
Salt & Pepper
1-Tablespoon Vegetable Oil
3 Medium Jalapeño Chiles
3 Medium Poblano Chiles stemmed, seeded, & cut large pieces
3 Medium Anaheim Chiles stemmed, seeded, & cut large pieces
2 Medium Onions cut into large pieces (about 2 cups)
6 Medium Garlic Cloves minced or pressed with garlic press
1-Tablespoon Ground Cumin
1 ½ Teaspoon Ground Coriander
2 (15oz.) Cans Cannellini Beans, drained & rinsed
3 Cups Low-Sodium Chicken Broth
¼ Cup minced Fresh Cilantro Leaves
3-Tablespoons Juice from 2 Limes
4 Scallions, white
1.) Season chicken with salt & pepper. Heat oil in large Dutch oven over medium-high to just smoking. Add chicken skin down & cook 4 minutes. Turn chicken & lightly brown other side for 2 minutes. Transfer the chicken to plate, remove & discard the skin.
2.) Remove & discard the ribs & seeds from 2 of the jalapeños, mince the flesh. In food processor pulse half of the Poblanos, Anaheims, & onions until consistency of chunky salsa, 10-12 pulses, scraping down the sides halfway through. Transfer to bowl. Repeat with remaining Poblanos, Anaheims, & onions. Combine with first batch. (Do not wash food processor)
3.) Pour off all but 1-Tablespoon of fat from Dutch oven & reduced heat to medium. Add the minced jalapeños, chili-onion mixture, garlic, cumin, & coriander & 1-Teaspooon of salt. Cover & cook, stirring occasionally, until vegetables soften, about 10 minutes. Remove pot from heat.
4.) Transfer 1 Cup of cooked vegetables to food processor. Add 1 Cup of the beans & 1 Cup of broth & process until smooth. Add vegetable-bean mixture, remaining 2 Cups of chicken broth & chicken breasts to the Dutch oven & bring to boil over medium-high heat. Reduce heat to medium-low & simmer, covered, stirring occasionally, until chicken registers 160°. (175° if using thighs). Cook 15-20 minutes (40 minutes for thighs).
5.) Using tongs, transfer the chicken to plate. Stir in remaining beans & continue to simmer, uncovered, until heated through & chili has thickened slightly, about 10 minutes.
6.) Mince the remaining jalapeño, reserving & mincing the ribs & seeds (to add if you want more heat). When cool enough to handle, shred the chicken into bite-sized pieces, discarding bones. Stir the chicken, cilantro, lime-juice, scallions, and minced jalapeño (with seeds if desired) into the chili & return to simmer. Season with salt & pepper to taste & serve.