Charred Chile and White Bean Chicken

1. Brine the Beans

In a large pot, cover the white beans with a gallon of water and stir in a quarter cup of kosher salt until it’s dissolved. Cover the pot and let it rest at room temperature for 8 to 24 hours.

2. Cook the Beans

Drain and rinse the beans. Place them in a large pot with two quarts of chicken broth and a bay leaf. Bring to a simmer over medium heat, stirring occasionally to keep the beans submerged. Cook for about 45 minutes, until they are tender but still slightly firm.

3. Prepare the Chiles

Roast the chiles over an open flame or under the broiler, turning until charred all over, about 5 minutes per chile. Transfer to a bowl and cover with plastic wrap or place in a paper bag to steam for 15 minutes. Peel off the charred skins and remove the seeds. Roughly chop the chile flesh.

4. Preheat the Oven

Preheat your oven to 350°F.

5. Brown the Chicken

In a large straight-sided sauté pan, heat the vegetable oil over medium-high heat. Season the chicken legs with salt and freshly ground black pepper. Brown the chicken in the hot oil, about 8 minutes on the first side and 4 minutes on the second side, until golden brown. Transfer the chicken to a plate.

6. Cook Onions and Garlic

Add the thinly sliced onion and garlic to the same pan, scraping up any browned bits from the bottom. Cook until the onions are softened, about 6 minutes. Stir in the ground cumin and coriander seed, cooking until fragrant, roughly 30 seconds.

7. Make the Sauce

Add the chopped chiles and the reserved bean cooking liquid to the pan. Bring to a simmer and reduce by about one-third, around 10 minutes. Stir in the chopped cilantro and lime juice, then pulse with a blender or food processor until roughly pureed. Season with salt and pepper to taste.

8. Bake the Dish

Return the sauce to the pan, adding the cooked beans and the remaining bay leaf. Nestle the browned chicken legs into the mixture, ensuring they are partially submerged. Transfer the pan to the preheated oven and bake uncovered for 45 minutes.

9. Serve

Sprinkle the dish with additional chopped cilantro. Serve with lime wedges and a dollop of sour cream or Mexican crema.