Chunk Chicken Chili with Green Chiles

Ingredients:
1 pound dried white beans (or substitute canned beans if you prefer; use 3 15-ounce cans)
~3 pounds of boneless chicken (thighs or breasts)
~2 teaspoons kosher salt (or to taste; see Notes)
2 tablespoons oil (we use olive oil, but any cooking oil will work)
2 medium onions (2 to 3 cups, diced)
8 to 12 ounces fresh or frozen green chiles (to taste; can substitute canned chiles – see Notes)
2 to 3 red or green jalapeño peppers, or a mix of the two (to taste)
4 cloves of garlic (or to taste)
additional salt to taste
1 tablespoon dried ancho chile powder (or substitute another variety; see Notes)
1 tablespoon dried oregano
1 tablespoon dried cumin
1 tablespoon dried coriander
garnish of jalapeño slices or dice, or chopped cilantro or parsley (optional)

Procedure:
The night before you plan to make the chili, sort through the dried beans, removing any grit or stones. Cover the beans with water, then let them soak overnight (see Notes if using canned beans).

Cut the chicken into chunks of 1 to 1½ inches. Season with salt to taste. Place a large soup pot or Dutch oven (one that holds at least 6 quarts) over medium stovetop heat. When hot, add the oil. When the oil is heated (in about 15 seconds – it’ll shimmer), add the chicken pieces and brown them on each side. Don’t overcrowd the cooking pot – brown in batches if necessary. When the chicken chunks are browned, drain them on a plate lined with a paper towel.

While the chicken is browning, peel the onions and cut them into dice of ¼ inch or so. Set aside.

Wash the chiles, then cut off their stems (if you want to roast the chiles beforehand, we tell you how in the Notes). Cut the peppers in half and scoop out the white pith and seeds with a teaspoon. Then cut the peppers into dice (you may want to reserve some jalapeño dice or slices for garnish). Remember, chiles are spicy and can burn your skin, so wear kitchen gloves while doing this step. Set the diced peppers aside.

Peel the garlic and cut it into fine dice or thin slices. Set aside.
By now, the chicken should be done browning, so you can remove it to drain. Using the same cooking pot (add more oil if necessary), sauté the onions. Season with salt to taste (about ½ teaspoon kosher salt for us) and cook until the onions begin to brown (usually 7 to 8 minutes). At that point, add the chopped chile peppers and garlic, and sauté for another 2 minutes.

Add the chile powder, oregano, cumin, and coriander, then stir them into the onion mixture. Drain the beans and add them to the cooking pot. Add the browned chicken chunks. Add just enough water to barely cover the mixture. Reduce the heat to the barest simmer, then cook for 1½ hours.

Test to make sure the beans are thoroughly cooked and soft (they’re usually done after an hour, but sometimes can take longer; continue cooking until they’re done). Adjust the salt if necessary.
Ladle the chili into serving bowls, adding garnish if desired.

From kitchenriffs.com