Chicken Chili Verde - cooking recipe

Ingredients

3 lbs bone-in skin-on chicken breasts
1 tablespoon vegetable oil
3 jalapeno chiles, stemmed, seeded, minced, divided
3 poblano chiles, stemmed, seeded, and cut into large pieces
3 anaheim chilies, stemmed, seeded, and cut into large pieces (OR padron, bell, hatch, or other mild-medium chili to equal 1/2 cup)
2 medium onions, cut into large pieces
8 medium garlic cloves, pressed
4 teaspoons ground cumin
1 1/2 teaspoons ground coriander
4 cups cooked cannellini beans
3 cups low sodium chicken broth
3 tablespoons lime juice
1/4 cup minced fresh cilantro leaves
4 scallions, white and green parts sliced thin
salt and pepper

Preparation

Season chicken with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Add chicken, skin side down, and cook without moving until skin is golden brown, about 4 minutes. Turn chicken and lightly brown on other sides, about 2 minutes each. Transfer chicken to plate; remove and discard skin.
While chicken is browning, in food processor, process half of poblano chiles, Anaheim chiles, and onions until consistency of chunky salsa, ten 1-second pulses, scraping down sides of workbowl halfway through. Transfer mixture to medium bowl. Repeat with remaining poblano chiles, Anaheim chiles, and onions; combine with first batch (do not wash food processor blade or workbowl).
Pour off all but 1 tablespoon fat from Dutch oven (adding additional vegetable oil if necessary) and reduce heat to medium. Add 2/3 minced jalapenos, chile-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes. Remove pot from heat.
Transfer 1 cup cooked vegetable mixture to now-empty food processor workbowl. Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds. Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, covered, stirring occasionally, until chicken registers 160 degrees, about 20 minutes.
Transfer chicken to large plate. Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.
When cool enough to handle, shred chicken into bite-sized pieces, discarding bones. Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeno into chili and return to simmer. Adjust seasonings with salt and pepper and serve.