This recipe is adapted from one in the Jan/Feb issue of Cooks Illustrated. (I hear the 5th grade parents liked it at the parents' party!)
3 # bone-in chicken breasts
salt & pepper
1 T vegetable oil
3 medium jalapeno chiles
3 medium poblano chiles
3 medium Anaheim chiles
2 medium onions
6 medium garlic cloves, minced
1 Tbsp ground cumin
1 tsp ground coriander
2 - 4 oz cans diced green chiles
3 cans cannellini beans (white kidney beans), drained and rinsed
4 cups chicken broth
3 Tbsp lime juice
1/2 cup minced fresh cilantro leaves
4 green onions sliced thin (optional, for serving)
Preheat oven to 400. Stem, seed and core all peppers and cut into 3 or 4 pieces each (5 or 6 if very large). Cut onions into large chunks. Place half of the peppers, minced garlic and onions in a food processor and pulse to fairly fine bits, not pureeing, but no remaining large chunks. Remove to a large pot with the oil and begin sauteeing. Pulse the remaining peppers, onions and garlic. Place half of that batch into the pot and reserve the other half. Reserve the food processor bowl as is. Saute pepper mixture until quite soft. Remove from heat and set aside.
Bake chicken breasts on a rimmed baking sheet until tender, about 20-25 minutes. Remove from oven and cool to a temperature that you can comfortably handle. Shred meat and pour any juices from the pan into the pot.
Place 1 can of beans in the food processor bowl and add 2 cups of sauteed pepper mixture and 1/2 cup of chicken broth. Puree until smooth. Pour into pot. Add remaining beans, chicken broth, cumin, coriander and canned green chiles. Stir all and simmer for about 45 minutes. Add chicken, remaining chopped fresh chile mixture and simmer another 15 to 20 minutes. Remove from heat and stir in lime juice and chopped fresh cilantro. Garnish with green onions if desired.
