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1
Pre-heat oven the 350 degrees. Dry and liberally salt and pepper the chicken pieces, place them in a large baking pan (or two) and roast until just done, maybe 35 minutes. Remove from oven, allow to cool down a bit and then remove the skin and shred the chicken. Put the shredded chicken in a bowl. Once shredded, take the chicken stock that developed from the roasting and pour into a bowl or jar, removing the fat. Save that stock for use in the chili.
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2
Meanwhile, saute the onions, garlic,bacon and jalapenos in a dutch oven or something similar in the olive oil over medium heat until translucent (maybe 10 minutes).
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3
Once onions are soft and translucent, add cumin, coriander, oregano, paprika, chili powder, paprika and salt (maybe a teaspoon at this time) to the onion mixture. Stir together well and cook for a minute or two until fragrant.
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4
To the onion/spice mixture add tomatillos and their juice, diced tomatoes and diced red peppers. Add the reserved chicken stock. Bring to a hearty simmer and then add the black-eyed peas (drain and rinse the beans before adding). Add the reserved shredded chicken with any juices that have accumulated. Check the liquid level and add more chicken stock if the chili seems too thick.
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5
Allow chili to simmer for at least 30 minutes. Since you are using chicken thighs it will be hard to overcook the chili.
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6
Just before serving add in the lime juice, cilantro and correct spicing including adding some black pepper.
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7
Serve over rice with corn bread and greens!
