Description
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.
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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 1 hr 35 mins
Total Time: 1 hr 50 mins
Servings: 6