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1
Place the chicken in a large bowl.
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2
Season liberally with pepper and grey salt.
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3
Toss with fennel seed and smoked paprika.
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4
Sprinkle the masa harina or flour over the chicken and toss to coat.
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5
Heat a cast iron pot or Dutch oven over medium-high heat.
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6
Add 1/4 cup olive oil, when it begins to smoke, add the chicken, leaving the excess flour or masa harina in the bowl.
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7
Spreading the chicken evenly so it covers the bottom of the pot in 1 layer.
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8
(You may have to cook the chicken in batches to do this, adding more olive oil as necessary.)
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9
Leave the chicken alone, without turning it, so the meat will brown and caramelize, about 5 minutes per side.
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10
The chicken has a lot of moisture in it, so a good amount of steam will come from the pan before it is caramelized.
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11
As it browns, turn each piece with tongs.
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12
Once all sides are caramelized, remove the meat from the pan with a slotted spoon, leaving juices in the pot.
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13
Over medium heat, add another 1/4 cup of olive oil to pan along with the onions and garlic, cook until onions soften and caramelize, about 5 minutes.
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14
Add the jalapenos, cook until softened, about 2 minutes.
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15
Add the tomato paste, chili powder and thyme, stir to combine.
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16
Add wine, bring to a simmer, then add the chicken stock, diced tomatoes and cooked chicken.
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17
Stir to incorporate everything, season with salt.
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18
Simmer until chicken is wonderfully tender, about 45 minutes.
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19
Add the white beans, zucchini, poblano, red pepper and scallions.
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20
Bring to a simmer and cook until vegetables are tender, about 10 to 15 minutes.
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21
Stir in basil.
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22
Serve immediately or cool and store in the refrigerator for up to 3 days.
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23
To serve, sprinkle with grated Parmesan and drizzle with olive oil.
