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

Steps

1. Season chicken with 1 t. kosher salt and 1 t. black pepper.
2. 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.
3. 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.