Crispy Braised Chicken With White Beans and Chile Verde

Name: Crispy Braised Chicken With White Beans and Chile Verde
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Global
Ingredients: 2 bay leaves; 4 servings Freshly ground black pepper; 4 chicken legs; 340 grams Hatch (Anaheim) chiles (see note above); 118 milliliters roughly chopped fresh cilantro leaves, plus more for garnish; 4 medium cloves garlic, thinly sliced; 1 teaspoon ground coriander seed; 1 Tbsp ground cumin; 4 servings Kosher salt; 1 Tbsp juice from 1 lime, plus 1 extra lime divided into 8 wedges; 2 liters homemade or store-bought low sodium chicken broth; 4 servings Sour cream or Mexican crema for serving; 355 milliliters large onion, thinly sliced (about; 2 Tbsps vegetable oil; 454 grams white beans, rinsed and picked over

Crispy Braised Chicken With White Beans and Chile Verde might be just the main course you are searching for. One portion of this dish contains about 45g of protein, 34g of fat, and a total of 666 calories. This recipe serves 4. Head to the store and pick up onion, mexican crema, beans, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes around 2 hours.

Instructions

Cover white beans with 1 gallon (4 quarts) water.

Ingredients you will need

White Beans

Water

Add 1/4 cup salt and stir until dissolved. Cover and let rest at room temperature at least 8 hours and up to 2

Ingredients you will need

Salt

Drain and rinse beans.

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Beans

Place beans in a large pot and add chicken broth and 1 bay leaf. Bring to a simmer and cook, stirring occasionally and topping up with water to keep beans submerged until beans are tender but still slightly firm in the center, about 45 minutes.

Ingredients you will need

Chicken Broth

Bay Leaves

Beans

Water

Equipment you will use

Pot

Drain beans, reserving liquid in a large bowl.

Ingredients you will need

Beans

Equipment you will use

Bowl

While beans cook, roast chiles directly over an open gas flame until charred on all sides, about 5 minutes per chile.

Ingredients you will need

Chili Pepper

Beans

Transfer chiles to a covered bowl or a heavy paper bag as they are ready and seal tightly. Alternatively, broil chiles on a rimmed baking sheet 6 inches from broiler element, turning until charred on all sides and transfer to a covered bowl or a heavy paper bag. Once all chiles are cooked, keep sealed for 15 minutes to allow them to steam.

Ingredients you will need

Chili Pepper

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Baking Sheet

Broiler

Bowl

Transfer steamed chiles to bowl with drained bean cooking liquid.

Ingredients you will need

Chili Pepper

Equipment you will use

Bowl

Peel and de-seed the chiles submerged under the bean cooking liquid.

Ingredients you will need

Chili Pepper

Transfer the flesh to a cutting board, leaving the charred skin and seeds behind. Once all chiles are peeled, carefully strain and reserve liquid. Discard skins and seeds. Roughly chop chile flesh. Set chopped chiles and liquid aside.

Ingredients you will need

Chili Pepper

Seeds

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Cutting Board

Adjust oven rack to lower-middle position and preheat oven to 350°F.

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Oven

Heat oil in a large straight-sided sautée pan over high heat until shimmering. Season chicken with salt and pepper and place in pan skin side-down. Cook without moving until well browned on first side, about 8 minutes. Flip and brown lightly on second side, about 4 minutes longer.

Ingredients you will need

Salt And Pepper

Whole Chicken

Cooking Oil

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Frying Pan

Transfer chicken to a large plate.

Ingredients you will need

Whole Chicken

Add onions and garlic to pan and cook, stirring constantly and scraping up browned bits with a wooden spoon until softened, about 6 minutes.

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Garlic

Onion

Equipment you will use

Wooden Spoon

Frying Pan

Add cumin and coriander and cook until fragrant, about 30 seconds.

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Coriander

Cumin

Add chopped chilies and reserved bean cooking/chili soaking liquid. Bring to a simmer and cook until reduced by 1/3, about 10 minutes. Stir in cilantro and 1 tablespoon lime juice. Sauce should be relatively thick. If watery, allow to reduce until there is no water pooling at the top of the pan.

Ingredients you will need

Lime Juice

Cilantro

Chili Pepper

Sauce

Water

Equipment you will use

Frying Pan

Transfer contents to the jar of a blender, food processor, or a large bowl with a hand blender. Pulse until roughly pureed. Season to taste with salt and pepper. Return chile sauce to sauté pan and stir in the cooked beans and remaining bay leaf. Nestle chicken into beans leaving the skin exposed and transfer to the oven. Cook, uncovered, until chicken is completely tender and skin is very crisp, and beans are cooked through, about 45 minutes.

Ingredients you will need

Salt And Pepper

Bay Leaves

Whole Chicken

Beans

Chili Pepper

Sauce

Equipment you will use

Food Processor