Ingredients Meat & Poultry Chicken Chicken Thighs Chicken-Chile Stew 2.5 (35) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 23, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 1 hrs Total Time: 1 hrs 15 mins Servings: 12 Poblano chiles kick this chicken stew up a notch. Tender pieces of meat and cannellini beans make this a hearty lunch or dinner. Ingredients 3 ½ pounds bone-in, skin-on chicken thighs (about 10) Coarse salt and freshly ground pepper 2 teaspoons safflower oil 3 poblano chiles, ribs and seeds removed, chopped (about 1 ¾ cups) 1 large onion, chopped (about 3 cups) 4 cloves garlic, minced (about 2 tablespoons) 1 tablespoon lightly packed finely chopped fresh oregano leaves 1 tablespoon chili powder 4 cups low-sodium chicken broth 3 cans (15.5 ounces each) cannellini beans, rinsed and drained Lime wedges, for serving Cilantro sprigs, for serving Salsa fresca (from Salsa Fresca Salad), for serving Directions 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. Lennart Weibull Rate it Print