Hana’s Recipes

Chef John's Green Chicken Chili

Name: Chef John's Green Chicken Chili
Prep time: 15 min
Cook time: 1 h 35 min
Total time: 1 h 50 min
Yield: 6 servings
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

6 servings

porties

15 minutes

actieve tijd

1 hour 50 minutes

totale tijd

Begin met koken

Ingrediënten

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

Instructies

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.

Voedingswaarde

Portiegrootte

Calorieën

521 kcal

Totale vet

23 g

Verzadigd vet

6 g

Onverzadigd vet

0 g

Transvet

Cholesterol

128 mg

Natrium

1281 mg

Totale koolhydraten

31 g

Voedingsvezels

9 g

Totale suikers

4 g

Eiwit

43 g