Chef John's Green Chicken Chili recipe
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Ingredients
- 3 pounds skinless, boneless chicken thighs kosher salt to taste 1 (24 fluid ounce) bottle tomatillo-based salsa verde ½ (4 ounce) can chopped roasted green chiles 3 cloves garlic 1 large jalapeno pepper, seeded and sliced ½ cup lightly packed cilantro leaves and stems 1 tablespoon ground cumin 1 teaspoon ground dried chipotle pepper ½ teaspoon freshly ground black pepper ¾ teaspoon dried oregano 1 teaspoon kosher salt, or more to taste 2 (15 ounce) cans white kidney beans, drained and rinsed
Nutrition Info
- 520.8 caloriescarbohydrate: 31.3 gcholesterol: 127.7 mgfat: 23.2 gfiber: 9.2 gprotein: 43.4 gsaturatedFat: 6.3 gservingSize: -sodium: 1281.2 mgsugar: 4.4 gtransFat: : -unsaturatedFat: : -
Directions Chef John's Green Chicken Chili
Directions
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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.