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10 plum tomatoes, halved lengthwise
1 jalapeno chile, halved (seeded if desired)
1 white onion, peeled and halved
4 garlic cloves, peeled
2 tablespoons extra-virgin olive oil
2 pounds boneless, skinless chicken thighs, cut into 1/2-inch cubes
1/4 cup chili powder
Salt
2 canned chipotle chiles in adobo sauce, finely chopped
1 3/4 cups homemade or store-bought low-sodium chicken stock
1 can (15 ounces) kidney beans, drained
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