Green Chicken Chili
Ingredients: boneless skinless chicken thighs, kosher salt, salsa verde, fire-roasted green chiles, peeled garlic · 90 min cook time · 450kcal · $27.50
Ingredients
3pounds boneless skinless chicken thighs, to taste kosher salt, 24ounces salsa verde, 1package fire-roasted green chiles, 3cloves peeled garlic, 1whole jalapeno pepper, 1handful cilantro, 1tablespoon ground cumin, 1spoon chipotle powder, to taste freshly ground black pepper, to taste dried oregano, 2cans white beans, dollop sour cream, 1whole avocado, few corn tortillas
Instructions
1. Season chicken thighs generously on both sides with kosher salt.
2. In a dry non-stick skillet over high heat, brown the chicken thighs on both sides until golden color develops, about 4 minutes per side.
3. Transfer browned chicken to a bowl to cool, then chop into bite-sized pieces.
4. In a blender, combine salsa verde, roasted green chiles, peeled garlic, sliced jalapeno pepper, and cilantro. Blend until very smooth and extremely green.
5. In a saucepan, add chopped chicken with accumulated juices, blended green sauce, ground cumin, chipotle powder, black pepper, dried oregano, salt, and a splash of water.
6. Bring to a simmer on medium-high heat, then reduce heat to medium-low and simmer gently until the meat is tender, about 1 hour, stirring occasionally.
7. Add drained and rinsed white beans to the pot, stir in, and simmer for another 15 to 20 minutes.
8. Check seasoning, ladle into bowls, and garnish with a dollop of sour cream, sliced avocado, and cilantro.
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