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Chef John's Green Chicken Chili
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Prep Time:
15 minutes
Cook Time:
95 minutes
Total Time:
110 minutes
Zesty green chili chicken stew with tomatillo salsa and white beans.
Ingredients:
  • 3 pounds skinless, boneless chicken thighs
  • kosher salt to taste
  • 1 (24 fluid ounce) bottle tomatillo-based salsa verde
  • 0.5 (4 ounce) can chopped roasted green chiles
  • 3 cloves garlic
  • 1 large jalapeno pepper, seeded and sliced
  • 0.5 cup lightly packed cilantro leaves and stems
  • 1 tablespoon ground cumin
  • 1 teaspoon ground dried chipotle pepper
  • 0.5 teaspoon freshly ground black pepper
  • 0.75 teaspoon dried oregano
  • 1 teaspoon kosher salt, or more to taste
  • 2 (15 ounce) cans white kidney beans, drained and rinsed
Instructions:
  • Season both sides of the chicken thighs with a pinch of salt.
  • Divide the chicken in half and place it in a dry, nonstick skillet over high heat. Sear each side until golden brown, approximately 4 minutes per side. Transfer the cooked chicken to a bowl. Repeat with the remaining chicken. Allow the chicken to cool to room temperature before slicing.
  • In a blender, blend salsa verde, green chilies, garlic, jalapeno, and cilantro on low, gradually increasing to high speed, until the sauce is smooth and vibrant green.
  • Cut chicken into bite-sized pieces and return them to the bowl. Add chicken pieces, along with juices, to a pot. Stir in the green sauce and season with cumin, chipotle pepper, black pepper, oregano, and salt.
  • Clean the blender by adding a splash of water, then pour the liquid into the pot. Mix well and heat over medium-high. Once simmering, reduce the heat to medium-low and cook until the chicken is tender, around 1 hour. Add the kidney beans and simmer until the mixture thickens, approximately 15 minutes.

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