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Chef John's Green Chicken Chili

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Chef John

"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."
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Ingredients

1 h 50 m servings 521 cals
Original recipe yields 6 servings

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Directions

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  • Prep

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  1. Season chicken thighs with salt on both sides.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Footnotes

  • Chef's Notes:
  • When selecting green salsas at the supermarket, make sure tomatillos are the first ingredient, followed by onion and chilies.
  • If using chicken breasts, only simmer until cooked through, otherwise they will get dry.
  • Add some chicken stock for a thinner chili, but be careful with the salt, as many ingredients in this recipe have salt included.

Nutrition Facts


Per Serving: 521 calories; 23.2 g fat; 31.3 g carbohydrates; 43.4 g protein; 128 mg cholesterol; 1281 mg sodium. Full nutrition

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