Say, isn’t that a lot of peppers? you might ask. Yes, I’d say. Yes, it is. But this is about flavor, you see, not about sending a heat-seeking missile into your nasal cavity. We’ll do that some other day. I promise.
Adapted from a recipe by Cooks Illustrated
Onion, cilantro, chicken broth, chicken, white beans, scallions, garlic, cumin seed, corriander, Mexican oregano, guajillo (medium), jalapeno (medium), chile de arbol (hot) and ancho (mild) peppers.
Brown the chicken (in a little olive oil) in a Dutch oven. Set aside.
Soak the dried chilies in hot water, prep the vegetables.
Toast the cumin and corriander in a dry skillet then coarsley grind.
Mince the rehydrated chilies.
Sauté the onions, peppers, garlic, oregano, cumin and corriander. Add diced chicken and cook another 5 minutes, stirring often.
Add the beans and broth. Reduce heat and simmer until liquid is reduced by half, about 30 minutes. Adjust seasoning.
Serve garnished with scallions and cilantro.
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