Poblano Chicken Stew
4 poblano peppers, or 2 sweet green and 3 jalapeno peppers, halved and seeded
3 tbsp peanut or olive oil
1 white onion, chopped
3 cloves garlic, minced
1 tbsp (15 mL) ancho chili powder
3/4 tsp ground cumin
1/4 tsp cinnamon
1/2 cup minced flat-leaf parsley
1/2 cup minced cilantro
1-1/4 tsp salt
2 lb skinless boneless chicken thighs, quartered
1-1/2 cups chicken broth
1-1/2 lb white or yellow-fleshed potatoes, peeled and cut in 1-1/2-inch/4 cm chunks
Lay peppers skin side up on baking sheet; broil under high heat until skin is charred. Transfer to bowl; cover and let cool. Peel and finely chop; set aside.
In heavy-bottomed Dutch oven over medium-high, heat oil; add onion and garlic and fry until softened and fragrant but not browned, about 4 minutes.
Add chili powder, cumin and cinnamon; fry, stirring, for 1 minute. Stir in parsley, cilantro and salt; fry for 1 minute.
Stir in peppers; when hot, add chicken and fry, stirring, until chicken is white all over, about 3 minutes.
Add broth and bring to a boil; add potatoes. Reduce heat, cover and simmer, stirring every 10 minutes, until potatoes are tender, about 30 minutes.
Uncover and increase heat to medium; cook, stirring, until sauce is thickened but still fairly soupy, about 5 minutes.