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1
Pat chicken dry with paper towels, toss with flour, shake off excess, and season generously with salt and freshly ground black pepper.
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2
Heat 1 tablespoon of the oil in a large frying pan over medium heat.
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3
Add 1/3 of the chicken and saute, stirring occasionally, until golden brown, about 10 minutes.
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4
Transfer to a Dutch oven or a large, heavy-bottomed pot with a tight fitting lid.
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5
Repeat with remaining chicken.
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6
In the same frying pan, heat 1 tablespoon of the oil over medium-high heat.
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7
Add onion and garlic and saute until soft, about 5 minutes.
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8
Add mixture to the pot containing the chicken.
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9
Heat remaining 1 tablespoon oil in the same frying pan over medium-high heat.
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10
Add Anaheim chiles and poblanos and saute until tender, about 4 minutes.
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11
Transfer to the pot containing the chicken.
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12
Add chicken broth, potatoes, tomatillos, oregano, Aleppo pepper, cumin, paprika, and cinnamon stick to the pot.
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13
Bring to a boil over high heat, then reduce heat to medium low and simmer, stirring occasionally, until mixture thickens and potatoes are tender, about 1 1/2 hours.
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14
Stir cilantro into mixture.
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15
Transfer to a large serving bowl.
