Green Chicken Chili
I seriously would not substitute or omit anything listed here. All these flavors work together to result in the best bowl of Green Chicken Chili. You can omit the jalapenos/serranos if you don’t want any heat, but that’s about it.
The prep work is pretty extensive because you’re washing all veggies and seeding and chopping, plus trimming the fat from the chicken thighs. But, the freshness this chili brings is worth it!
A few notes on the ingredients here… If you’ve never cooked with fresh tomatillos, remove all the outer husks. Some husks may be stuck to the tomatillos, and you have to scrub them off. They are sticky! I use soap and water to wash each one by hand to get that stickiness removed. It is time consuming, but necessary when using fresh tomatillos. Don’t use the canned ones here. They do not taste the same as fresh; they are generally pickled.
Cannellini beans are white kidney beans. Use dried and cook them for this recipe if you would like. The canned version works very well here. Just be sure to drain and rinse them. The recipe calls for 1 15-ounce can, but if you love beans, use 2 cans.
You could use chicken breasts, but the thighs are more flavorful and tender. It takes the worry out of the possibility that the chicken breasts could turn out tough.
A variety of toppings for your chili, if you prefer, is listed below in the “recipe card.” Feel free to use anything else you would personally love atop Green Chicken Chili. This makes 8 generous portions, which means leftovers for my family. We love that!
Enjoy!
Green Chicken Chili
Ingredients
- 1 1/2 pounds fresh tomatillos, husks removed and discarded, washed, cored, and quartered
- 1 pound poblano peppers, seeded and chopped
- 3 Cubanelle peppers, seeded and chopped
- 1 - 3 jalapeno or serrano peppers, seeded and sliced
- 1 white onion, chopped
- 2 tablespoons extra-virgin olive oil, divided
- Kosher salt, to taste
- Freshly-cracked black pepper, to taste
- 3 pounds boneless, skinless chicken thighs, fat trimmed
- 4 garlic cloves, minced
- 2 tablespoons ground cumin
- 1 tablespoon dried Mexican oregano
- 6 cups low-sodium chicken stock, store-bought or homemade
- 1 - 2 tablespoons fish sauce
- 1 15-ounce can cannellini beans, drained and rinsed
- 1/2 cup cilantro leaves, chopped
- 1 - 2 tablespoons lime juice
Toppings:
- Sour cream
- Chopped cilantro
- Diced/sliced jalapenos or serrano peppers, fresh, pickled, or fermented
- Lime wedges
- Tortilla chips/strips
- Shredded Monterey Jack cheese
- Sliced avocado
- Hot, cooked white rice
Instructions
- Preheat the oven broiler to high. Line a rimmed baking sheet with aluminum foil for easy clean up.
- Scatter the tomatillos, peppers, and onion on a baking sheet. Drizzle with 1 tablespoon of oil and sprinkle with about ½ teaspoon each of salt and pepper, or to taste.
- Place a rack about 6 inches from the broiler. Broil the vegetables until there is some slight charring, approximately 5 to 7 minutes. Stir and place back under the broiler for another 5 to 7 minutes.
- Pull the pan out of the oven and set aside.
- In a Dutch oven over medium-high heat, add the remaining tablespoon of oil. Once hot, lightly brown the chicken thighs on both sides. Do this in batches as necessary.
- Add the garlic and cook, stirring constantly for about 30 seconds.
- Add the cumin, oregano, stock, fish sauce, and roasted veggies plus any juices they released. Stir to combine.
- Submerge the chicken thighs under the stock/vegetables. Place the lid on the Dutch oven slightly ajar and simmer for about 15 to 20 minutes or until the thighs are cooked through, reading 165 degrees F on a digital thermometer.
- Remove the thighs from the pot and place them in a bowl or on a baking sheet. The baking sheet used to roast the vegetables is fine. Allow the chicken to cool enough to be able to handle. Shred or chop the chicken and place it back into the pot.
- Pour the beans, cilantro, and lime juice into the pot and stir gently. Taste for seasonings, adjusting as desired.
- Serve hot in bowls with toppings of your choice.
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