Chef John’s Green Chicken Chili Recipe

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 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

Instructions

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: 23.2g                               36 %

   Saturated Fat: 6.3g

   Cholesterol: 128mg                         43 %

   Sodium: 1281mg                             51 %

   Potassium: 330mg                             9 %

   Carbohydrates: 31.3g                       10 %

   Fiber: 9.2g                                        37 %

   Sugar: 4g

   Protein: 43.4g                                    87 %

   Exchange Other Carbs: 2

   Vitamin A Iu: 600IU

   Niacin Equivalents: 14mg

   Vitamin B6: 0mg

   Vitamin C: 9mg

   Folate: 14mcg

   Calcium: 79mg

   Iron: 5mg

   Magnesium: 37mg

   Thiamin: 0mg