3 pounds chicken thighs, skin and bones removed, cut into 3/4-inch chunks
Freshly ground black pepper, to taste
4 teaspoons fennel seeds
2 teaspoons smoked paprika
1 cup masa harina or all purpose flour
1/2 cup extra-virgin olive oil, plus additional as needed to cook the chicken and for garnish
4 red onions, minced
6 cloves garlic, minced
2 green jalapeno peppers (with seeds), diced
2 red jalapeno peppers (with seeds), diced
1/4 cup tomato paste
6 tablespoons chili powder
1 tablespoon minced fresh thyme leaves
2 cups white wine
4 cups chicken stock
1 (12-ounce) can diced tomato in juices
2 (15-ounce) cans white beans, rinsed and drained or 4 cups cooked white beans
3 zucchini, cut into 3/4-inch pieces
1 poblano pepper, diced
1 orange or red bell pepper, diced
1 bunch scallions, sliced
1/2 cup torn basil leaves
Grated Parmesan, for garnish
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