Gallery: Crispy Braised Chicken With White Beans and Chile Verde | The Food Lab

  • The Dish

    The Dish

    Nothing says comfort like chicken and beans. To begin, soak beans overnight in salted water and cook them the next day in chicken stock with a bay leaf until nearly tender. Drain the beans and reserve the liquid.

    Step 1: Roast Chiles

    Roast Anaheim chiles directly over a gas burner, under the broiler, or on a grill until charred all over.

    Step 2: Steam Chiles

    Place the hot chiles in a covered bowl or in a sealed paper bag to steam until tehs kins are loosened.

    Step 3: Let Them Cool

    Let the steamed chiles cool enough to handle.

    Step 4: Start Peeling

    Submerge the chiles in the beans' cooking liquid and peel them, placing the flesh on a cutting board and leaving the skins and seeds in the liquid.

    Step 5: The "Tea"

    You'll be left with a chile "tea" as the roasted skins steep in the liquid.

    Step 6: Strain the Tea

    Strain the chile tea and discard the skins and seeds.

    Step 7: Season Chicken

    Season chicken legs liberally with salt and pepper.

    Step 8: Brown Chicken

    Place the chicken in a hot skillet with a bit of oil and cook without moving until well browned on the first side.

    Step 9: Brown Second Side

    Flip the chicken and let the second side brown lightly.

    Step 10: Sauté Onions and Garlic

    Remove the chicken and add some sliced onions and garlic to the pan. Cook, stirring them and releasing the browned bits from the bottom of the pan.

    Step 11: Toast Spices

    When the onions are softened, add some powdered cumin and coriander and cook, stirring, just until their aroma is released.

    Step 12: Add Tea

    Return the chile soaking liquid to the skillet and stir everything to combine.

    Step 13: Add Chiles, Lime, and Cilantro

    Add the chopped chiles, some lime juice, and cilantro to the mix and stir it all together.

    Step 14: Puree Sauce

    Purée the sauce with a blender, hand blender, or a food processor, leaving it nice and chunky. Season to taste with salt and pepper.

    Step 15: Add Beans

    Add the par-cooked beans and the chile sauce back to the pan.

    Step 16: Nestle the Chicken

    Nestle that chicken back into the beans and sauce all comfy-like, then transfer the whole thing to a hot oven to finish cooking through.

    Step 17: Almost There!

    It should come out looking something like this, with the browned chicken skin floating above a rich sea of sauce and beans.

    Step 18: Remove the Chicken

    Take the chicken out of the pan and set it aside for plating. If your beans need any last minute seasoning, now would be a good time to do it.

    Step 19: Don't Forget to Taste!

    Through a combination of chicken broth, seasoned chicken, and salted soaking water, your beans should be plenty salty by now, but always taste before you serve! Salt, black pepper, and lime juice are all things to consider adding at this point.

    Step 20: Serve

    Return the chicken to the pan for serving.

    Step 21: Eat!

    Ready for dinner. Your friends and family will thank you, trust me on this one.