Serious Eats: Recipes

Crispy Braised Chicken With White Beans and Chile Verde

Chicken legs are browned and braised in a stew of green chiles and white beans. The key to a richly flavorful green chili is to peel the chilies and use their charred skins for the sauce base. [Photographs: J. Kenji Lopez-Alt]

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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