Chef John's Green Chicken Chili

Tomatillo salsa and green chilies lend fresh, green flavor to this version of chili verde that's made hearty with tender chicken thighs and white kidney beans.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 35 mins
• Total Time: 1 hr 50 mins
• Calories: 521 Calories

Ingredients

• 1 tablespoon ground cumin
• 3 cloves garlic
• kosher salt to taste
• 3 pounds skinless, boneless chicken thighs
• 1 large jalapeno pepper, seeded and sliced
• 1 teaspoon ground dried chipotle pepper
• 1 (24 fluid ounce) bottle tomatillo-based salsa verde
• 1 teaspoon kosher salt, or more to taste
• 2 (15 ounce) cans white kidney beans, drained and rinsed
• 0.5 teaspoon freshly ground black pepper
• 0.75 teaspoon dried oregano
• 0.5 (4 ounce) can chopped roasted green chiles
• 0.5 cup lightly packed cilantro leaves and stems

Recipe Instructions

Step 1

Season chicken thighs with salt on both sides.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.