Chef John's Green Chicken Chili
Toss chicken, green chile, cream cheese, and chicken stock into the crock pot and you get creamy sauce with chicken so tender you can shred it with a fork!
Recipe Summary 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.Ingredients | Green Chili Shredded Chicken Crock Pot3 pounds skinless, boneless chicken thighskosher salt to taste1 (24 fluid ounce) bottle tomatillo-based salsa verde½ (4 ounce) can chopped roasted green chiles3 cloves garlic1 large jalapeno pepper, seeded and sliced½ cup lightly packed cilantro leaves and stems1 tablespoon ground cumin1 teaspoon ground dried chipotle pepper½ teaspoon freshly ground black pepper¾ teaspoon dried oregano1 teaspoon kosher salt, or more to taste2 (15 ounce) cans white kidney beans, drained and rinsedDirectionsSeason 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.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.Info | Green Chili Shredded Chicken Crock Potprep: 15 mins cook: 1 hr 35 mins total: 1 hr 50 mins Servings: 6 Yield: 6 servings
TAG : Chef John's Green Chicken ChiliSoups, Stews and Chili Recipes, Chili Recipes, Chicken Chili Recipes,
