CHEF JOHN'S GREEN CHICKEN CHILI
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.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 1h50m
Yield 6
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 520.8 calories, Carbohydrate 31.3 g, Cholesterol 127.7 mg, Fat 23.2 g, Fiber 9.2 g, Protein 43.4 g, SaturatedFat 6.3 g, Sodium 1281.2 mg, Sugar 4.4 g
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Jay Nahmir
[email protected]I've been making this chili for years and it never disappoints.
Bright Obinna
[email protected]This is my go-to chili recipe. It's always a crowd pleaser.
diane howlett
[email protected]I made this chili for a party and it was a huge hit! Everyone loved it.
Brandi Roach
[email protected]This chili is a great way to use up leftover chicken. It's also a great freezer meal.
Yohn Siaway
[email protected]I served this chili with a side of cornbread and it was the perfect meal.
maria gonzalez
[email protected]This chili is the perfect comfort food. It's so warm and hearty and filling.
Anderosn Chris
[email protected]I'm not a big fan of green chilies, so I used a can of mild diced tomatoes instead. It turned out great!
King Smile
[email protected]This chili is so versatile! I've made it with different types of beans, different types of meat, and different vegetables. It's always delicious.
Ali Abid
[email protected]I added a can of black beans to this chili and it was delicious! It gave the chili a nice smoky flavor.
Shabahzkhan Shabahzkhan
[email protected]I used ground turkey instead of chicken and it turned out great! This chili is a great way to use up leftover turkey.
malik ali Ali
[email protected]I made this chili in my slow cooker and it was perfect! It was so easy to just throw all the ingredients in and let it cook all day.
Abdullahi Isse Hagi
[email protected]I followed the recipe exactly and the chili turned out great! I served it with sour cream, shredded cheese, and tortilla chips.
Rashed Khan Robi
[email protected]This chili was a bit too spicy for me, but it was still very good. I would recommend using less cayenne pepper if you don't like spicy food.
Craig Marlow
[email protected]I'm not a big fan of chicken chili, but this recipe changed my mind. It's so flavorful and satisfying.
Rasheed Babtunde
[email protected]This chili is amazing! The flavors are so rich and complex. I will definitely be making this again.
Peapea Samuel
[email protected]I've made this chili a few times now and it's always a hit with my family and friends. It's the perfect balance of spicy and savory.
Marialuisa padelford
[email protected]This chili was so easy to make and it turned out delicious! I loved the combination of the chicken, green chilies, and corn. It was the perfect meal for a cold night.