Chef John's Green Chicken Chili

• 份量: 6 servings
• 活動時間: 15 minutes
• 總時間: 1 hour 50 minutes

食材

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

步驟

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.

營養

• 卡路里: 521 kcal
• 總脂肪: 23 g
• 飽和脂肪: 6 g
• 不飽和脂肪: 0 g
• 膽固醇: 128 mg
• 鈉: 1281 mg
• 總碳水化合物: 31 g
• 膳食纖維: 9 g
• 總糖: 4 g
• 蛋白質: 43 g