Chicken Stewchili Recipes

Steps:

• Preheat broiler, with rack 3 inches from heat source. Arrange tomatoes, jalapeno, onion, and garlic, cut side down, on a rimmed baking sheet. Broil until starting to char, about 5 minutes. Pulse tomatoes and jalapeno in a blender or a food processor until chunky. Chop onion and mince garlic.
• Heat a large heavy skillet (preferably enamel cast-iron) over medium-high heat. Add oil. Working in batches, brown chicken in a single layer, allowing to sear before stirring, 5 to 6 minutes; transfer to a plate.
• Reduce heat to medium. Add onion and garlic to skillet. Cook until soft and golden, about 8 minutes. Add chili powder and 2 teaspoons salt. Cook, stirring, for 1 minute. Stir in chipotles, and add chicken. Raise heat to high. Add tomato-jalapeno mixture. Cook, scraping up browned bits, until fully incorporated, 3 to 5 minutes. Stir in stock; simmer for 20 minutes. Add beans; simmer for 10 minutes. Serve with desired toppings.

Steps:

• Season chicken with salt and pepper. Heat oil in a large, heavy pot over medium-high heat. Add half of chicken, skin-side down. Cook, turning once, until both sides are golden brown, about 10 minutes. Transfer to a plate. Repeat with remaining chicken.
• Carefully remove and discard all but 2 tablespoons fat from pot; reduce heat to medium. Add chiles, onion, and garlic. Cook, stirring occasionally and scraping browned bits from bottom of pot, until onion is softened and golden in spots, about 5 minutes. Add oregano and chili powder. Cook, stirring, until fragrant, about 30 seconds.
• Return chicken with accumulated juices to pot, along with broth and 4 cups water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until a thermometer inserted into thickest part of thighs (without touching bone) registers 165 degrees, 8 to 10 minutes. Transfer chicken to a plate; let stand until cool enough to handle.
• Meanwhile, mash half of beans to a paste in a bowl with a potato masher. Stir mashed beans into pot with remaining whole beans. Increase heat to medium and bring to a simmer. Simmer, uncovered, until liquid has thickened slightly, about 10 minutes.
• Remove and discard chicken skins and bones. Pull meat into bite-size shreds and stir into stew. Simmer until heated through, about 1 minute. Reduce heat to low to keep warm until ready to serve. Serve with lime wedges, cilantro sprigs, and salsa fresca.