Rosemary Chicken Chili with Red Kidney Beans and Roasted Poblanos

Arrange chicken pieces in single layer in large deep skillet. Add enough broth (about 8 cups) to just cover chicken. Bring to simmer over medium heat. Cover partially and cook until chicken is just cooked, turing chicken once, about 40 minutes. Cool chicken in broth.

Transfer chicken to cutting board. Strain poaching broth into 8-cup glass measuring cup. Spoon fat off top of broth. Add enough remaining canned broth to equal 8 cups broth total. Remove skin, bones and cartilage from chicken. Cut chicken into 1/2-inch chunks. Cover and refrigerate chicken pieces.

Char poblano chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed chilies and pepper. Cut chiles lengthwise into 1/2-inch strips.

Heat oil in large heavy enameled cast-iron Dutch oven over medium heat. Add onions, garlic and jalapeno chiles. Cover and cook until onions are tender, stirring occasionally, about 10 minutes. Add reserved 8-cups broth. Stir in 1 teaspoon salt. Bring to simmer. Cover partially and simmer gently for flavors to blend, stirring occasionally, about 30 minutes. Add potatoes and roasted poblano chiles. Cover and simmer until potatoes are almost tender, about 15 minutes. Add reserved chicken pieces and beans. Simmer until heated through, about 5 minutes. Stir in the rosemary. Season to taste with salt and pepper.

DO-AHEAD TIP: For best flavor, try to make the chili at least 1 day in advance. Cool to room temperature, cover and refrigerate for up to 2 days. To serve, re-warm gently over low heat until hot.

NOTE: Poblanos are a distinctively flavorful and meaty Mexican chile. The name is sometimes misapplied (especially in California) to the Anaheim or New Mexico long green chile. Be sure you are buying the right one. Poblano heat varies. Taste a few strips of the roasted chiles, and if yours seem particularly spicy, you may wish to omit the jalapenos.