Name: Chef John's Green Chicken Chili
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Skinless, boneless chicken thighs - 3 pounds; Kosher salt to taste - 3 pounds; Tomatillo-based salsa verde - 1 (24 fluid ounce) bottle; Chopped roasted green chiles - ½ (4 ounce) can; Garlic - 3 cloves; Jalapeno pepper, seeded and sliced - 1 large; Lightly packed cilantro leaves and stems - ½ cup; Ground cumin - 1 tablespoon; Ground dried chipotle pepper - 1 teaspoon; Freshly ground black pepper - ½ teaspoon; Dried oregano - ¾ teaspoon; Kosher salt, or more to taste - 1 teaspoon; White kidney beans, drained and rinsed - 2 (15 ounce) cans

Ingredients for - Chef John's Green Chicken Chili

1. Skinless, boneless chicken thighs 3 pounds

2. Kosher salt to taste 3 pounds

3. Tomatillo-based salsa verde 1 (24 fluid ounce) bottle

4. Chopped roasted green chiles ½ (4 ounce) can

5. Garlic 3 cloves

6. Jalapeno pepper, seeded and sliced 1 large

7. Lightly packed cilantro leaves and stems ½ cup

8. Ground cumin 1 tablespoon

9. Ground dried chipotle pepper 1 teaspoon

10. Freshly ground black pepper ½ teaspoon

11. Dried oregano ¾ teaspoon

12. Kosher salt, or more to taste 1 teaspoon

13. White kidney beans, drained and rinsed 2 (15 ounce) cans

How to cook deliciously - Chef John's Green Chicken Chili

1 . Stage

Season chicken thighs with salt on both sides.

2 . Stage

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 . Stage

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 . Stage

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 . Stage

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. Chef John