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
Directions
-
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.
Chef John
Chef's Notes
When selecting green salsas at the supermarket, make sure tomatillos are the first ingredient, followed by onion and chiles.
If using chicken breasts, only simmer until cooked through, or they will get dry.
Add some chicken stock for a thinner chili, but be careful with the salt, as many ingredients in this recipe have salt included.
Nutrition Facts (per serving)
| 521 | Calories |
| 23g | Fat |
| 31g | Carbs |
| 43g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 521 | |
| % Daily Value * | |
| Total Fat 23g | 30% |
| Saturated Fat 6g | 32% |
| Cholesterol 128mg | 43% |
| Sodium 1281mg | 56% |
| Total Carbohydrate 31g | 11% |
| Dietary Fiber 9g | 33% |
| Total Sugars 4g | |
| Protein 43g | 87% |
| Vitamin C 9mg | 10% |
| Calcium 79mg | 6% |
| Iron 5mg | 28% |
| Potassium 330mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
