Serious Eats: Recipes
Crispy Braised Chicken With White Beans and Chile Verde
Note: If Anaheim chiles are unavailable, use a mix of cubanelle and poblano peppers.
About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.
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