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Karen's Jalapeño Chicken and White Bean Chili
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| 1 1/4 cups | dried navy beans |
| 1 T | cumin |
| 1 T | coriander seeds |
| 2 | onions, quartered |
| 4 cloves | garlic, (unpeeled) |
| 1/4 cup | canola oil |
| 12 | jalapenos |
| 2 tsp | dried oregano |
| 2 tsp | salt |
| 3 lbs | chicken thighs, skinless |
| 1/4 cup | chopped fresh coriander |
| 2 T | lime juice |
Boil beans in 4 cups cold water for 2 mins; remove from heat.
Cover and let stand 1 hr..Drain.
In saucepan, cover beans with 4 cups fresh water and boil. Reduce heat, cover and simmer 40-50 mins..
Drain, reserving 2 1/2 cups cooking liquid.
In small skillet, toast cumin and coriander seeds over med heat- 2 mins..
Cool. Grind.
On baking sheet, toss together onions, garlic, and 2 T oil. Add jalapenos. Broil until blackened, 10-15 mins..
Peel garlic and set aside with onions. Place peppers in covered bowl for 15 mins.. Peel and seed.
Pulse peppers, onions, garlic, seeds, oregano and 1 tsp salt.
Sprinkle chicken with salt. Heat remaining oil and brown chicken. Drain all but 2 tsp fat.
Add jalapeño mix and cook 5 mins. Add beans and liquid, bring to a boil. Reduce heat, cover and simmer 20 mins.. Uncover and cook another 20 mins..
Stir in coriander and lime juice.
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