Is it just us or does Daylight Savings Time feel like the unofficial kickoff of winter? Evenings are darker, the chill in the air is undeniable and hibernation sounds more and more like the only reasonable way to deal with it. Instead of curling up in a cave, try curling up with a bowl of this aromatic, soul-warming stew. It serves four by itself, but can be stretched to serve eight with the addition of jasmine rice and a side. Ingredients: 5 dried pasilla or New Mexico chiles, stemmed and seeded 1 small shallot, quartered 2 Tbsp. thinly sliced lemongrass 2 Tbsp. tomato paste 2 Tbsp. sweet smoked paprika 1 Tbsp. minced peeled fresh ginger 1 Tbsp. packed dark brown sugar 1 Tbsp. sambal oelek 1 ½ tsp ground cumin 1 ½ tsp dried coriander Kosher salt 6 Tbsp. low-sodium chicken broth 8 bone-in chicken thighs (about 3 ¼ lb.), skin removed Freshly ground black pepper 1 ¼ lb. waxy potatoes, such as Yukon Gold, cut into 1-inch pieces (about 3 ½ cups) ½ lb. green beans, trimmed and cut into 1-in
