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Export 25 ingredients for grocery delivery
Step 1
For the spice mix, combine the chili powder, 1 ½ teaspoons of the cumin, salt and pepper in a large bowl
Step 2
Add the chicken and toss to coat
Step 3
Heat a 4- to 6-quart Dutch oven over high heat for about 1 to 2 minutes, then add 2 tablespoons of the olive oil
Step 4
Add the chicken and sear on all sides until light brown and opaque, but not cooked through, about 3 minutes
Step 5
Transfer to a plate and reserve
Step 6
Heat the remaining 2 tablespoons olive oil and the butter in the pot
Step 7
Add the onions and garlic, reduce the heat to medium and saute, stirring occasionally, until the onions are translucent, 1 to 2 minutes
Step 8
Stir in the flour and cook it in the fat and juices, making a roux, for about 1 minute
Step 9
Pour in the cold chicken stock while whisking and whisk until any lumps are gone
Step 10
Raise the heat to high and bring the stock to a boil
Step 11
Stir in the brown sugar, oregano, remaining ½ teaspoon cumin and the chili garlic paste
Step 12
Add chicken back to the pot, stir in the roasted chilies and reduce the heat to a simmer
Step 13
Add the beans and simmer, stirring occasionally, until the chili is thick enough to coat the back of a spoon, 4 to 8 minutes
Step 14
When ready to eat, stir in the sour cream, then taste and adjust the seasonings
Step 15
Garnish with the scallions
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