Chicken Chili Verde
Description
With 1 pot and 1 hour you can prepare a wonderful, hearty chicken dish. Serve it in a bowl with tortilla chips on the side, in tacos, or as nachos.
Ingredients
2 lb. boneless, skinless chicken thighs
2 t. kosher salt, divided
1 t. black pepper
4 T. vegetable or olive oil, divided
4 qt. chicken stock
1 c. yellow onions, diced
1 c. celery, diced
1/2 c. green bell peppers, diced
1/2 c. poblano peppers, diced
1 T. garlic, minced
2 T. jalapeno pepper, minced
1 T. ground cumin
1/8 t. ground cayenne pepper
4 c. tomatillos, large diced
3 c. canned Great Northern white beans, rinsed and drained
Directions
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Season chicken with 1 t. kosher salt and 1 t. black pepper.
In a large 8 quart Dutch oven, add 2 T. oil; heat over medium-high heat. When oil is heated, add chicken; sear both sides until golden brown.
Lower temperature; add chicken stock; cook until chicken is cooked through and tender, about 20 minutes. Remove chicken and any stock from pan; set aside.
Bring heat to medium; add remaining 2 T. oil; add onions, celery, green bell peppers, poblano peppers and remaining 1 t. salt; sweat until tender. Add in minced garlic, minced jalapenos, cumin, cayenne and tomatillos; reduce heat.
Shred chicken; fold into chili; simmer until tomatillos break down a little and chicken is very tender, about 30 minutes.
Fold in the white beans; simmer for another 15 minutes. Taste and add more salt if needed.
Serve with a dollop of sour cream or guacamole and nacho or tortilla chips, if desired.
6 servings.