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Chicken And Green Chile Pumpkin Bean Stew

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Ingredients

1/2 teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon granulated garlic

1/4 teaspoon ground cinnamon

1/2 teaspoon kosher salt

1/2 teaspoon fresh cracked black pepper

3 1/2 pounds chicken thighs, bone in, skin on (about 6 thighs)

2 tablespoons canola oil

2 cups diced onion (1/2-inch dice)

3/4 cup diced Poblano peppers (1/2-inch dice)

1/2 cup diced red bell peppers (1/2-inch dice)

4 cloves garlic, peeled and roughly chopped

1 (14.5-ounce) can black beans, rinsed

1 (14.5-ounce) can kidney beans, rinsed

1 (14.5-ounce) can chickpeas, rinsed

1 (14.5-ounce) roasted diced tomatoes

1 cup Green Chile Sauce, recipe follows

1 (14.5-ounce) can pumpkin puree

2 to 3 cups chicken stock, if needed

Green Chile Cilantro Rice with Pepitas, for serving, recipe follows

.

3/4 cup finely diced Spanish onion

1/2 large jalapeno, seeded and minced

1 clove garlic, chopped

4 tablespoons flour

1 (27-ounce) can roasted green chiles, chopped, juices reserved

1/2 cup white vinegar

2 teaspoons sea salt

1 teaspoon fresh cracked black pepper

2 tablespoons fresh lime juice

3 1/3 cups chicken stock

1 1/2 cups Green Chile Sauce, recipe above

3 tablespoons canola oil

1/2 cup small-diced onions

1/2 serrano chile, seeds removed and minced

2 cups Arborio rice, or medium grain rice

1 tablespoon minced garlic

1 teaspoon sea salt

1 to 2 tablespoons fresh squeezed lime juice

1/2 cup chopped fresh cilantro

1/4 cup pepitas, toasted and lightly salted

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