Preparation

Heat 2 tablespoons of the oil in a large stockpot over medium heat. Add the chicken pieces and brown on all sides. Add the water, bring to a boil, reduce heat, and simmer for 10 minutes, until the chicken is cooked through. Remove the chicken with a slotted spoon, reserve the poaching liquid, and when cool enough to handle remove the meat from the bones and set aside. Strain the poaching liquid to remove solids, reserving 6 cups, and set aside. Heat the remaining 2 tablespoons of oil in the pot and add the onion, celery, bell peppers, poblano chile peppers, and jalapeños. Sweat for 4 minutes, until tender. Add the chili powder, cumin, coriander, bay leaves, oregano, and salt and stir to coat the vegetables. Cook for 5 minutes, until the spices are fragrant. Return the chicken to the pot and add the reserved poaching liquid and tomatoes. Bring to a boil, reduce heat, partially cover, and simmer for 20 minutes. Add the quinoa and simmer for 10 minutes, until tender. Stir in the lima beans and simmer for 2 minutes. Remove from the heat and stir in the garlic. To serve, remove the bay leaves, ladle the chili into bowls, and top with the chopped cilantro.