Chef John’s Green Chicken Chili Recipe



  1. Season chicken thighs with salt on both sides.

  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.

  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.

  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.

  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.


    Nutrition Facts

    Calories: 521
                                                   % Daily Value *
    Total Fat: 36 %
    Saturated Fat: 
    Cholesterol: 43 %
    Sodium: 51 %
    Potassium: 9 %
    Carbohydrates: 10 %
    Fiber: 37 %
    Protein: 87 %
    Exchange Other Carbs: 
    Vitamin A Iu: 
    Niacin Equivalents: 
    Vitamin B6: 
    Vitamin C: 

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