Chef John's Green Chicken Chili

Make this easier version of chili verde using chicken and a tomatillo-based green salsa instead of roasting and pureeing fresh tomatillos. Note that this is a green chili made with chicken and not a chili made with green chicken. Sorry if this disappoints anyone. You can serve it with sour cream, avocado, cilantro, and corn tortillas or corn bread.

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

Ingredients

• ½ teaspoon freshly ground black pepper
• ¾ teaspoon dried oregano
• 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
• ½ (4 ounce) can chopped roasted green chiles
• ½ cup lightly packed cilantro leaves and stems
• 1 teaspoon kosher salt, or more to taste
• 2 (15 ounce) cans white kidney beans, drained and rinsed

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.