- 3 pounds skinless, boneless chicken thighs
- kosher salt to taste
- 1 (24 fluid ounce) bottle tomatillo-based salsa verde
- 1/2 (4 ounce) can chopped roasted green chiles
- 3 cloves garlic
- 1 large jalapeno pepper, seeded and sliced
- 1/2 cup lightly packed cilantro leaves and stems
- 1 tablespoon ground cumin
- 1 teaspoon ground chipotle pepper
- 1/2 teaspoon freshly ground black pepper
- 3/4 teaspoon dried oregano
- 1 teaspoon kosher salt, or more to taste
- 2 (15 ounce) cans white kidney beans, drained and rinsed
- Season chicken thighs with salt on both sides.
- Transfer 1/2 the chicken to a dry, nonstick skillet over high heat. Cook until browned, about 4 minutes per side. Transfer to a bowl. Brown the rest of the chicken. Let cool to room temperature before cutting.
- Combine salsa verde, green chilies, garlic, jalapeno, and cilantro in a blender. Blend, starting on low and finishing on high, until sauce is very smooth and bright green.
- Cut chicken into bite-sized pieces and transfer back into the bowl. Combine chicken pieces, accumulated juices, and the green sauce into a pot. Season with cumin, chipotle pepper, black pepper, oregano, and salt.
- Rinse out blender with a splash of water and pour into the pot. Mix together and set heat to medium-high. Bring to a simmer; reduce heat to medium-low. Simmer until chicken is tender, depending on size of chicken pieces, about 1 hour. Stir in kidney beans and simmer until thickened, about 15 minutes.
07/02/2019
recipepes.com
chef john's green chicken chili, recipe
PT15M
PT1H
5
455 calories
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