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1
Pat the chicken dry with paper towels and cut it into 1-1/2-inch pieces.
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2
Place in a large bowl, add the measured salt and pepper, and toss to combine.
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3
Add the flour and toss to coat.
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4
Heat 1 tablespoon of the oil in a Dutch oven or a large, heavy-bottomed pot (at least 6 1/2 quarts) over medium heat until shimmering.
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5
Add a third of the chicken in a single layer, shaking any excess flour into the bowl first.
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6
Sear until golden brown on both sides, about 10 minutes.
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7
Transfer to a large heatproof bowl.
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8
Repeat with the remaining chicken in two more batches, using a tablespoon of oil for each batch.
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9
Heat 1 tablespoon of the oil over medium heat in the same pot until shimmering.
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10
Add the onion and garlic and cook, stirring occasionally, until soft, about 5 minutes.
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11
Transfer the mixture to the bowl with the chicken.
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12
Heat the remaining 1 tablespoon oil in the same pot over medium heat until shimmering.
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13
Add the Anaheim chiles, poblanos, Aleppo pepper, cumin, and paprika and cook, stirring occasionally, until the peppers are tender, about 4 minutes.
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14
Add the reserved chicken-onion mixture, tomatillos, chicken broth, potatoes, oregano, and cinnamon stick to the pot and stir to combine.
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15
Bring to a boil over high heat, then reduce the heat to medium low and simmer, stirring occasionally, until the mixture thickens and the potatoes are tender, about 1 1/2 hours.
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16
Stir in the cilantro, taste, and season with salt as needed.
