Chicken and Cannellini Bean Chili

Ingredients

• 2 lb strips. cut into 3/4-inch pieces
• 1 serving pepper black freshly ground to taste
• 2 teaspoons vodka to taste (or )
• 2 teaspoons fennel seeds 
• 2 teaspoons bell pepper smoked
• 0.5 cup flour all-purpose
• 0.3 cup olive oil extra virgin extra-virgin as needed plus more to cook chicken and for garnish
• 2  onion red finely chopped
• 3 cloves garlic finely chopped
• 2  jalapeno diced green with seeds),
• 2 tablespoons chili powder 
• 28 oz canned tomatoes diced organic undrained canned
• 3 cups chicken broth 
• 19 oz cannellini beans rinsed drained canned
• 3  zucchini cut into 3/4-inch pieces
• 1  bell pepper diced red
• 1 serving parmesan cheese grated for garnish
• 0.3 cup spring onion sliced

Equipment

• bowl
• pot
• slotted spoon
• dutch oven
• tongs

Directions

1. Place chicken in large bowl. Season liberally with pepper and salt. Toss with fennel seed and paprika.
2. Sprinkle masa harina over chicken; toss to coat.
3. Heat cast-iron pot or 6-quart Dutch oven over medium-high heat.
4. Add 1/4 cup olive oil; when it begins to smoke, add chicken, leaving excess masa harina in bowl.
5. Spread chicken evenly so it covers bottom of pot in single layer. (Chicken may need to be cooked in batches to do this, adding more olive oil as necessary.)
6. Cook chicken about 5 minutes on each side, turning with tongs, until browned.
7. Remove from pot with slotted spoon to a plate, leaving drippings in pot.
8. Reduce heat to medium; add a little more olive oil, the red onions and garlic to pot. Cook about 5 minutes, stirring occasionally, until onions are softened. Stir in jalapeño chiles; cook about 2 minutes or until softened. Stir in chili powder. Stir in tomatoes.
9. Heat to a simmer over medium heat, then stir in broth and cooked chicken. Reduce heat to medium-low. Simmer uncovered about 45 minutes or until chicken is wonderfully tender.
10. Stir in beans, zucchini and bell pepper.
11. Heat to a simmer over medium-low heat; cook 10 to 15 minutes or until vegetables are tender.
12. Serve immediately, or cool and store in refrigerator up to 3 days. To serve, sprinkle with grated cheese, drizzle with olive oil and sprinkle with scallions.