-
1
Combine the chili powder, cumin, granulated garlic, cinnamon, salt and pepper in a small bowl and mix well.
-
2
Sprinkle evenly over the chicken thighs and set aside.
-
3
In a large Dutch oven (enameled cast iron preferred) over medium-high heat, add the oil.
-
4
When hot, add the chicken thighs, not to crowd.
-
5
Cook until nicely colored, 4 to 5 minutes per side.
-
6
Repeat until all the chicken is golden brown.
-
7
Remove to a plate to hold.
-
8
Remove all but 3 to 4 tablespoons of the fat from the pan and, over medium-high heat, add the onions, Poblano peppers and red bell peppers.
-
9
Cook until the onions are just starting to caramelize, 6 to 8 minutes.
-
10
Add the garlic and cook for 3 to 4 minutes more, stirring frequently.
-
11
Add the beans to the pot and stir to combine.
-
12
Add the tomatoes, Green Chile Sauce and the pumpkin and combine well.
-
13
Season with salt and pepper, and then return the chicken to the pot with any accumulated juices.
-
14
Nestle the chicken into the sauce, cover and bring to a simmer, adjusting the heat as needed.
-
15
Simmer for 30 minutes.
-
16
Taste for seasoning adjustments and serve with Green Chile Cilantro Rice with Pepitas
-
17
In a small Dutch oven over medium-high heat, add the oil.
-
18
When hot, add the onions and jalapeno and saute until just starting to caramelize, 4 to 5 minutes.
-
19
Add the garlic and cook 1 minute more.
-
20
Reduce the heat to medium, sprinkle the onion mixture with the flour and stir constantly until lightly browned, about 2 minutes.
-
21
Add the reserved liquid from the chiles, 1 cup water, the vinegar and salt and stir until the liquid is smooth and all the flour is dissolved.
-
22
Add the chiles and pepper and simmer for 5 to 6 minutes.
-
23
Puree in a blender, or with a stick blender, and add the lime juice.
-
24
Adjust to taste for salt and pepper.
-
25
Refrigerate for up to 1 week.
-
26
In a small saucepan over medium heat, bring the chicken stock and the Green Chile Sauce to a simmer.
-
27
Hold warm.
-
28
In a large, enameled cast-iron Dutch oven over medium-high heat, add the oil.
-
29
When hot, add the onions and serrano chiles and saute until the onion is just starting to color, 4 to 5 minutes.
-
30
Add the rice and stir to coat, Cook for 3 to 4 minutes, stirring constantly, to toast the rice a bit.
-
31
Add the garlic, salt and pepper and stir to combine.
-
32
Ladle in the chicken stock and green chile mix, about 1 cup at a time, stirring and allowing the rice to absorb the liquid.
-
33
Do this 3 to 4 times, and then add the rest of the liquid.
-
34
Stir, cover tightly and cook for 12 to 16 minutes, stirring twice during this time.
-
35
Add the lime juice and cilantro and stir to combine.
-
36
Place in serving bowl and garnish with the pepitas.
